Roasted Asparagus & Arugula Salad with Poached Egg

Roasted Asparagus and Arugula Salad with Poached Egg
Recipe type: Lunch or Dinner
A light and simple spring salad
  • 1 pound green asparagus, trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon kosher salt, divided (use low sodium salt to reduce sodium content)
  • 3 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon
  • 1 (5-ounce) package baby arugula
  • 1 tablespoon white wine vinegar
  • 4 large eggs
  • 4 (3/4-ounce) slices Italian bread, toasted and cut in half diagonally (aim for 100% whole wheat)
  1. Preheat oven to 450°.
  2. Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons oil; sprinkle with ¼ teaspoon pepper and ⅛ teaspoon salt. Toss gently to coat; arrange in a single layer. Bake at 450° for 5 minutes or until crisp-tender.
  3. Place remaining 7 teaspoons oil, ⅛ teaspoon pepper, remaining ⅛ teaspoon salt, shallots, juice, and tarragon in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Place about 1½ cups arugula mixture on each of 4 plates. Top each serving with one-fourth of the asparagus.
  4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each salad. Sprinkle with remaining ⅛ teaspoon pepper. Arrange 2 bread halves on each serving.


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