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

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 16.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 2g
  • Protein: 12.3g
  • Carbohydrate: 6g
  • Fiber: 2.5g
  • Cholesterol: 221mg
  • Iron: 1.6mg
  • Sodium: 417mg
  • Calcium: 64mg

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)

Preparation

  1. 1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.
  2. 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. 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.
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