Asparagus & Poached Egg Salad Recipe | sugar & cloth

Asparagus & Poached Egg Salad Recipe

Asparagus & Poached Egg Salad Recipe | sugar & cloth Asparagus & Poached Egg Salad Recipe | sugar & cloth

photos and recipe by Delish Knowledge

When it comes to hosting friends for a lazy weekend lunch, I almost always turn to poached eggs. With just a little technique know how, they are a simple way to bring a little #fancy to your meals. The base of this asparagus & poached egg salad recipe is one of my favorite spring vegetables- roasted asparagus spears.

Don’t like asparagus? No problem. Feel free to sub other in-season favorites like baby artichoke hearts, fava beans, or new potatoes.

Asparagus & Poached Egg Salad Recipe | sugar & cloth

Ingredients (yields 4 servings):

  • 1 lb. Asparagus, trimmed
  • 3 tbsp. olive oil, divided
  • 4 cups arugula leaves
  • tbsp. lemon juice
  • tbsp. grated Parmesan
  • tbsp. white vinegar or lemon juice
  • 4 eggs

Preheat the oven to 400°F. Remove woody ends from asparagus spears. Chop into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper. Place on a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork tender.

Place arugula in a large bowl and toss with remaining olive oil, lemon juice and Parmesan. Season to taste with salt and pepper.

Fill a large saucepan with 2 cups of water over medium-low heat. Bring to a low simmer. Crack an egg into a small ramekin and slowly slide the egg into the water and swirl the white onto the egg so that it stays together. Continue with the remaining three eggs. Simmer for 3 minutes until whites are set but yolk is still runny.

Asparagus & Poached Egg Salad Recipe | sugar & cloth Asparagus & Poached Egg Salad Recipe | sugar & cloth

To plate: divide arugula salad on each of the plates and top with ¼ of the asparagus mixture. Top each plate with poached egg.

alexAlex Caspero MA, RD, CLT is a Registered Dietitian and nutrition expert with a passion for both health and wellness. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple. She also serves as a consultant and Spokesperson for several like-minded companies to develop nutrition communication strategies and recipes.
Asparagus & Poached Egg Salad Recipe | sugar & cloth

Asparagus & Poached Egg Salad Recipe

Asparagus & Poached Egg Salad Recipe | sugar & cloth Asparagus & Poached Egg Salad Recipe | sugar & cloth

photos and recipe by Delish Knowledge

When it comes to hosting friends for a lazy weekend lunch, I almost always turn to poached eggs. With just a little technique know how, they are a simple way to bring a little #fancy to your meals. The base of this asparagus & poached egg salad recipe is one of my favorite spring vegetables- roasted asparagus spears.

Don’t like asparagus? No problem. Feel free to sub other in-season favorites like baby artichoke hearts, fava beans, or new potatoes.

Asparagus & Poached Egg Salad Recipe | sugar & cloth

Ingredients (yields 4 servings):

  • 1 lb. Asparagus, trimmed
  • 3 tbsp. olive oil, divided
  • 4 cups arugula leaves
  • tbsp. lemon juice
  • tbsp. grated Parmesan
  • tbsp. white vinegar or lemon juice
  • 4 eggs

Preheat the oven to 400°F. Remove woody ends from asparagus spears. Chop into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper. Place on a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork tender.

Place arugula in a large bowl and toss with remaining olive oil, lemon juice and Parmesan. Season to taste with salt and pepper.

Fill a large saucepan with 2 cups of water over medium-low heat. Bring to a low simmer. Crack an egg into a small ramekin and slowly slide the egg into the water and swirl the white onto the egg so that it stays together. Continue with the remaining three eggs. Simmer for 3 minutes until whites are set but yolk is still runny.

Asparagus & Poached Egg Salad Recipe | sugar & cloth Asparagus & Poached Egg Salad Recipe | sugar & cloth

To plate: divide arugula salad on each of the plates and top with ¼ of the asparagus mixture. Top each plate with poached egg.

alexAlex Caspero MA, RD, CLT is a Registered Dietitian and nutrition expert with a passion for both health and wellness. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple. She also serves as a consultant and Spokesperson for several like-minded companies to develop nutrition communication strategies and recipes.

Comments

  • Sarah

    04.30.15

    Well, now I know what I am making this weekend! This salad looks light yet filling. I can’t wait to try it out!

    XO – Sarah
    http://beautyandblooms.com/

  • Jane Gordoon

    07.02.15

    Love asparagus, but would never think to eat them w/ egg… hmmm….? :)