Roasted Asparagus And Arugula Salad With Poached Eg

Name: Roasted Asparagus And Arugula Salad With Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound green asparagus, trimmed; 3 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/4 teaspoon kosher salt, divided; 3 tablespoons minced shallots; 2 tablespoons fresh lemon juice; 2 teaspoons chopped fresh tarragon; 1 (5-ounce) package baby arugula; 1 tablespoon white wine vinegar; 4 large eggs; 4 (3/4-ounce) slices Italian bread, toasted and cut in half diagonally

Servings: persons

1 pound green asparagus, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
1 (5-ounce) package baby arugula
1 tablespoon white wine vinegar
4 large eggs
4 (3/4-ounce) slices Italian bread, toasted and cut in half diagonally

1
Preheat oven to 450u00b0.
2
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 450u00b0 for 5 minutes or until crisp-tender.
3
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.
4
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.
5
MyRecipes is working with
6
, 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
7
.

268

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

Saved locally in your browser — visible only to you.

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 green asparagus, trimmed, 3 tablespoons extra-virgin olive oil, divided, 1/2 teaspoon freshly ground black pepper, divided, 1/4 teaspoon kosher salt, divided, and more.

Yes, Roasted Asparagus And Arugula Salad With Poached Egg 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!

Roasted Asparagus And Arugula Salad With Poached Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions