Asparagus & Poached Egg Salad Recipe
Simple and easy to make, this Asparagus & Poached Egg Salad recipe is a perfect healthy meal for summer.
- 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
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.
Calories: 196kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 111mg | Potassium: 364mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1589IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 4mg