Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek yogurt has a lusciousness and milder tang than lower-fat yogurt. It’s the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

Paige Grandjean
Recipe by Cooking Light April 2017

Gallery

Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: about 2 cups salad and 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Bring a small saucepan filled with water to a boil. Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.

  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and 1 tablespoon water in a medium bowl, stirring with a whisk. Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.

Nutrition Facts

148 calories; fat 10.1g; saturated fat 3.3g; mono fat 4.4g; poly fat 1.6g; protein 10g; carbohydrates 6g; fiber 2g; cholesterol 189mg; iron 3mg; sodium 446mg; calcium 119mg; sugars 3g.
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