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.

How to Make It

Step 1

Preheat broiler to high.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 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.

Chef'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.

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