Description
A vibrant and nutritious salad featuring perfectly poached eggs and tender asparagus, drizzled in a zesty dressing, perfect for brunch or a light dinner.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed
- 4 large eggs
- 5 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- 2 cups mixed salad greens
- ¼ cup shaved Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey
Instructions
- Begin by trimming the woody ends of your asparagus.
- In a large skillet, fill with about an inch of water and bring to a simmer. Add asparagus and cook until bright green and crisp-tender (2-3 minutes). Transfer to an ice bath.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Season with salt and pepper.
- In a medium pot, simmer water and add white vinegar. Poach eggs for 3-4 minutes for soft yolk.
- Arrange salad greens on a plate, top with asparagus, drizzle with dressing, and finally place the poached eggs on top. Add shaved Parmesan, salt, and pepper.
- Serve immediately and enjoy!
Notes
For a vegan option, substitute eggs with tofu or chickpea flour ‘omelette’.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg