Asparagus Salad with Poached Eggs and Tapenade Toasts

Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 34 Minutes
Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 12.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 11.4g
  • Carbohydrate: 19.4g
  • Fiber: 3g
  • Cholesterol: 186mg
  • Iron: 4.2mg
  • Sodium: 418mg
  • Calcium: 63mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain; keep warm.
  3. 3. Combine rind, 2 tablespoons orange juice, 2 tablespoons oil, and 2 teaspoons vinegar in a bowl, stirring well with a whisk.
  4. 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. 5. Place baguette slices on a baking sheet. Broil 2 minutes or until golden, turning after 1 minute.
  6. 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. 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.
Note:

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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