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Asparagus Salad with Poached Eggs and Tapenade Toasts

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 34 mins
Total time 34 mins
Yield Serves 6
For your Meatless Monday--or other day of the week--serve Asparagus Salad with Poached Eggs and Tapenade Toasts. This meatless meal delivers your protein, a veggie, and bread all in one dish.

Ingredients

  • 1 1/2 pounds asparagus spears, trimmed
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons fresh orange juice, divided
  • 2 1/2 tablespoons olive oil, divided
  • 4 teaspoons white wine vinegar, divided
  • 1 tablespoon capers, chopped
  • 1/2 teaspoon ground fennel seeds
  • 1 1/2 ounces kalamata olives, pitted and coarsely chopped (about 1/3 cup)
  • 1 garlic clove, minced
  • 12 (1/2-ounce) slices whole-wheat baguette
  • 6 large eggs
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 236
  • fat 12.7 g
  • satfat 2.6 g
  • monofat 7.4 g
  • polyfat 1.8 g
  • protein 11.4 g
  • carbohydrate 19.4 g
  • fiber 3 g
  • cholesterol 186 mg
  • iron 4.2 mg
  • sodium 418 mg
  • calcium 63 mg

How to Make It

  1. Preheat broiler to high.

  2. Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain; keep warm.

  3. Combine rind, 2 tablespoons orange juice, 2 tablespoons oil, and 2 teaspoons vinegar in a bowl, stirring well with a whisk.

  4. Place remaining 1 tablespoon orange juice, remaining 1 1/2 teaspoons oil, capers, fennel seeds, olives, and garlic in a food processor; process until finely chopped.

  5. Place baguette slices on a baking sheet. Broil 2 minutes or until golden, turning after 1 minute.

  6. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in remaining 2 teaspoons vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

  7. Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates. Drizzle asparagus with dressing, tossing gently to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with pepper and salt. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.