Asparagus Salad Topped with Poached Eggs

INGREDIENTS
2 bunches asparagus (about 1 pound each), trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon minced shallot
1/2 teaspoon dry mustard
4 large eggs
1/4 cup distilled white vinegar
1 7-ounce bag baby arugula (about 10 cups)
1/2 cup thinly shaved Parmigiano-Reggiano cheeseDIRECTIONS
Preheat oven to 450°F.
Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each
salt and pepper in a large bowl. Transfer to a large rimmed
baking sheet. Roast, stirring once, until very tender, 15 to
20 minutes.
Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon
oil, the remaining 1/4 teaspoon each salt and pepper, lemon
zest, lemon juice, shallot and dry mustard in the bowl. Set
aside 4 teaspoons of the dressing in a small bowl. # When the
asparagus is done, set aside to cool while you poach the
eggs.
When the asparagus is done, set aside to cool while you poach
the eggs.
Break each egg into its own small bowl. Fill a large,
straight-sided skillet or Dutch oven with 2 inches of water;
bring to a boil. Add vinegar. Reduce to a gentle simmer: the
water should be steaming and small bubbles should come up
from the bottom of the pan. Submerging the lip of each bowl
into the simmering water, gently add the eggs, one at a time.
Cook 4 minutes for soft set, 5 minutes for medium set and 8
minutes for hard set. Using a slotted spoon, transfer the
eggs to a clean kitchen towel to drain for a minute.
Toss arugula with the dressing in the large bowl. Divide the
salad among 4 plates. Top with asparagus and a poached egg
and drizzle with 1 teaspoon of the reserved dressing. Garnish
with cheese.NUTRITION
Per serving:
239 calories
18 g fat
4 g sat
9 g carbohydrates
0 g total sugars
13 g protein
3 g fiberSmartPoints value : 7

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