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Asparagus & Poached Egg Salad Recipe | sugar & cloth
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5 from 1 vote

Asparagus & Poached Egg Salad Recipe

Simple and easy to make, this Asparagus & Poached Egg Salad recipe is a perfect healthy meal for summer.
Total Time50 mins
Course: Bites
Cuisine: Salad
Keyword: arugula, asparagus, dinner, healthy, lunch, poached egg
Servings: 4
Calories: 196kcal


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


  • 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.

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.


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