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Photo: Kang Kim; Styling: Jason Gledhill Photo by: Photo: Kang Kim; Styling: Jason Gledhill

Roasted Asparagus and Arugula Salad with Poached Egg

Pair this light entrée with some roasted new potatoes.

Cooking Light MAY 2013

  • Yield: Serves 4
  • Hands-on: 13 Minutes
  • Total: 38 Minutes

Ingredients

  • 1 pound green asparagus, trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 3 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon
  • 1 (5-ounce) package baby arugula
  • 1 tablespoon white wine vinegar
  • 4 large eggs
  • 4 (3/4-ounce) slices Italian bread, toasted and cut in half diagonally

Preparation

1. Preheat oven to 450°.

2. Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss gently to coat; arrange in a single layer. Bake at 450° for 5 minutes or until crisp-tender.

3. Place remaining 7 teaspoons oil, 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, shallots, juice, and tarragon in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with one-fourth of the asparagus.

4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each salad. Sprinkle with remaining 1/8 teaspoon pepper. Arrange 2 bread halves on each serving.

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.

Nutritional Information

Amount per serving
  • Calories: 261
  • Fat: 15.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 9.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 11.9g
  • Carbohydrate: 19.8g
  • Fiber: 3.6g
  • Cholesterol: 180mg
  • Iron: 4.7mg
  • Sodium: 327mg
  • Calcium: 133mg
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Roasted Asparagus and Arugula Salad with Poached Egg Recipe

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