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Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings
Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.

Ingredients

  • 1 1/2 tablespoons fresh lemon juice
  • 2 1/4 teaspoons freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon minced fresh chives
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 pound asparagus, trimmed
  • 8 thin slices prosciutto (about 2 ounces)
  • 4 large eggs
  • Cooking spray
  • 4 teaspoons chopped fresh chives (optional)

Nutrition Information

  • calories 219
  • fat 16.7 g
  • satfat 3.6 g
  • monofat 10 g
  • polyfat 2 g
  • protein 12.3 g
  • carbohydrate 6 g
  • fiber 2.5 g
  • cholesterol 221 mg
  • iron 1.6 mg
  • sodium 417 mg
  • calcium 64 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.

  2. Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.

  3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.