Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

Pair this light entrée with some roasted new potatoes.

David Bonom
Recipe by Cooking Light May 2013

Gallery

Credit: Kang Kim; Styling: Jason Gledhill

Recipe Summary

hands-on:
13 mins
total:
38 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

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

261 calories; fat 15.3g; saturated fat 2.8g; mono fat 9.5g; poly fat 2.3g; protein 11.9g; carbohydrates 19.8g; fiber 3.6g; cholesterol 180mg; iron 4.7mg; sodium 327mg; calcium 133mg.
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