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

Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.


4 servings

Recipe from

Cooking Light

Nutritional 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


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)


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.

July 2009
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