Asparagus and Arugula Salad with Poached Eggs

Name: Asparagus and Arugula Salad with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus trimmed; 2 1/2 tablespoons olive oil, extra-virgin divided; 1 x salt and black pepper to taste; 1 each lemon zest; 2 tablespoons lemon juice freshly squeezed; 2 tablespoons shallots finely chopped; 1/2 teaspoon dry mustard; 4 large eggs; 4 tablespoons white vinegar or rice vinegar; 7 ounces arugula (roquette) baby, 10 cups; ⅓ cup parmesan, parmigiano-reggiano cheese, grated shaved or grated

Servings: persons

1 pound asparagus trimmed
2 1/2 tablespoons olive oil, extra-virgin divided
1 x salt and black pepper to taste
1 each lemon zest
2 tablespoons lemon juice freshly squeezed
2 tablespoons shallots finely chopped
1/2 teaspoon dry mustard
4 large eggs
4 tablespoons white vinegar or rice vinegar
7 ounces arugula (roquette) baby, 10 cups
⅓ cup parmesan, parmigiano-reggiano cheese, grated shaved or grated

1
Preheat oven to 450F.
2
Add asparagus, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl, and toss until well mixed and coated.
3
Transfer to a large rimmed baking sheet in a evenly single layer.
4
Roast, stirring once or twice until very tender but still crispy, 16 to 18 minutes.
5
Meanwhile, whisk the remaining olive oil, salt and pepper to taste, lemon zest, lemon juice, shallot and dry mustard in the bowl.
6
Set aside 4 teaspoons of the dressing in a small bowl.
7
When the asparagus is done, set aside to let cool while you poach the eggs.
8
Break each egg into its own small bowl.
9
Bring a Dutch oven with 2 inches of water to a boil.
10
Pour in the vinegar.
11
Reduce to a gentle simmer.
12
Submerging the lip of each bowl into the simmering water, slowly pour in the eggs, one at a time.
13
Boil for 4 minutes for soft set, 5 to 6 minutes for medium set and 8 minutes for hard set.
14
With a slotted spoon, remove the eggs from water to a clean kitchen towel to let drain for 1 or 2 minutes.
15
Add arugula in the large bowl, and toss with remaining dressing until well coated.
16
Divide the salad among 4 plates.
17
Arrange asparagus and a poached egg on top of each plate and drizzle with 1 teaspoon of the reserved dressing.
18
Sprinkle some parmesan cheese on top.
19
Serve with crusted bread if desired.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound asparagus trimmed, 2 1/2 tablespoons olive oil, extra-virgin divided, 1 x salt and black pepper to taste, 1 each lemon zest, and more.

Yes, Asparagus and Arugula Salad with Poached Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!