Grilled Asparagus Salad With Fried Eggs – a delicious recipe with extra-virgin olive oil, lemon juice, mustard, Kosher salt, unsalted butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
2
2. Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with the salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
3
3. Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
4
4. In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs, and cheese shavings and serve at once.
507
kcal
Calories
43
g
Fat
7
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, Kosher salt and freshly ground pepper, and more.
Yes, Grilled Asparagus Salad With Fried 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.
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