Asparagus and Poached Egg Salad Recipe

Simple and easy to make, this  Asparagus and Poached Egg Salad recipe is a perfectly healthy and refreshing meal for summer. You won’t feel guilty eating more.

Asparagus & Poached Egg Salad Recipe | sugar & cloth

When it comes to hosting friends for a lazy weekend lunch, I, Alexandra almost always turn to poached eggs.

They are a simple way to bring a little #fancy to your meals with just a little technical know-how. 

The base of this Asparagus and Poached Egg Salad recipe is one of my favorite spring vegetables, roasted asparagus spears.

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

Asparagus & Poached Egg Salad Recipe | sugar & cloth

Ingredients Needed to Make an Asparagus and Poached Egg Salad 

Asparagus

Olive oil

Arugula leaves

Lemon juice

Grated parmesan

White vinegar or lemon juice

Eggs

Asparagus & Poached Egg Salad Recipe | sugar & cloth

How to Make an Asparagus and Poached Egg Salad 

Step 1  Preheat the oven to 400°F.

Step 2  Remove woody ends from asparagus spears. Chop into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch of salt and pepper.

Step 3 Place the asparagus on a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork-tender.

Step 4 In a large bowl, toss the arugula with the remaining olive oil, lemon juice, and parmesan. Season to taste with salt and pepper.

Make sure to check out our Lemon Pepper Seasoning Recipe if you want to add some great flavor to your spice cabinet.

Step 5  Fill a large saucepan with 2 cups of water over medium-low heat. Bring to a low simmer.

Step 6 Crack an egg into a small ramekin and slowly slide it into the water and swirl the white onto the egg so it stays together.

Step 7 Continue with the remaining three eggs.

Step 8 Simmer for 3 minutes until whites are set but yolk is still runny.

Asparagus & Poached Egg Salad Recipe | sugar & cloth

How to Plate the Salad

Divide arugula salad on each of the plates and top with ¼ of the asparagus mixture.

Make sure to top each plate with a poached egg, and try this recipe for serving poached eggs three ways.

This salad would look wonderful served in our fun DIY Printed Plates.

Asparagus & Poached Egg Salad Recipe | sugar & cloth

More Easy Salad Recipes To Try

Looking for more healthy salad recipes for lunch and dinner? Check out a few of our favorites from the archives —

photo of the Asparagus & Poached Egg Recipe Card by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Asparagus & Poached Egg Salad Recipe | sugar & cloth

Asparagus and Poached Egg Salad Recipe

Print Recipe
5 from 1 vote
Simple and easy to make, this Asparagus & Poached Egg Salad recipe is a perfect healthy meal for summer.
Total Time50 mins
Course Dinner
Cuisine Salad

Equipment

  • Roasting pan or baking sheet
  • Large mixing bowl
  • Large saucepan
  • Ramekin 

Ingredients

  • 1 lb asparagus trimmed
  • 3 tbsp olive oil divided
  • 4 cup arugula leaves
  • 2 tbsp lemon juice
  • 2 tbsp parmesan
  • 1 tbsp white vinegar or lemon juice
  • 4 eggs

Nutrition

Calories: 196kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 111mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1589IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 4mg
Servings: 4
Calories: 196kcal

Instructions

  • Preheat the oven to 400°F.
  • Remove woody ends from asparagus spears. Chop them into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper.
  • Place the asparagus on a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork tender.
  • In a large bowl, toss the arugula 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 the eggs for 3 minutes until whites are set but yolk is still runny.

To plate the salad:

  • Divide arugula salad on each of the plates and top with 1/4 of the asparagus mixture.
  • Top each plate with poached egg.
KEYWORD: asparagus poached egg salad

Don’t forget to share your Asparagus and Poached Egg Salad with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few cocktails to go along with them!

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2 thoughts on “Asparagus and Poached Egg Salad Recipe”

  1. 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/

    Reply

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