Rating: 4 stars
2 Ratings
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For your Meatless Monday--or other day of the week--serve Asparagus Salad with Poached Eggs and Tapenade Toasts. This meatless meal delivers your protein, a veggie, and bread all in one dish.

Joanne Weir
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
34 mins
total:
34 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain; keep warm.

  • Combine rind, 2 tablespoons orange juice, 2 tablespoons oil, and 2 teaspoons vinegar in a bowl, stirring well with a whisk.

  • Place remaining 1 tablespoon orange juice, remaining 1 1/2 teaspoons oil, capers, fennel seeds, olives, and garlic in a food processor; process until finely chopped.

  • Place baguette slices on a baking sheet. Broil 2 minutes or until golden, turning after 1 minute.

  • Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in remaining 2 teaspoons vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

  • Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates. Drizzle asparagus with dressing, tossing gently to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with pepper and salt. Serve immediately.

Chef's Notes

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.

Nutrition Facts

236 calories; fat 12.7g; saturated fat 2.6g; mono fat 7.4g; poly fat 1.8g; protein 11.4g; carbohydrates 19.4g; fiber 3g; cholesterol 186mg; iron 4.2mg; sodium 418mg; calcium 63mg.
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