Roasted Asparagus Salad with Poached Egg and Parmesan

Breakfasts | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Asparagus Salad with Poached Egg and Parmesan

Ingredients

Asparagus - 17.6 oz
Olive Oil - 3 tablespoons
Coarse Salt - ½ teaspoon
Ground Black Pepper - ½ teaspoon
Lemon - 1 piece
Shallot - 1 head
Dijon Mustard - ½ teaspoon
Vinegar essence - ¼ cup
Large eggs - 4 pieces
Arugula - 7.1 oz
Parmesan Cheese - 3.5 oz

Step by Step guide

Step 1

Grate the zest from 1 lemon using a fine grater. Squeeze out 2 tablespoons of juice.

Step 2

Preheat the oven to 446°F.

Step 3

In a large bowl, combine the asparagus, 2 teaspoons of olive oil, and 0.25 teaspoons of salt and pepper. Spread it on a baking sheet and roast for 20–25 minutes until tender.

Step 4

Meanwhile, in a bowl, mix the remaining oil, salt, pepper, zest and lemon juice, mustard, and chopped shallot. Set aside 4 teaspoons of the dressing in a small bowl.

Step 5

Remove the asparagus from the oven and let it cool.

Step 6

In a saucepan, pour about 5 cm of water and add vinegar. Bring to a boil and reduce to a very low heat so that the water is just simmering (bubbles slowly rising from the bottom). Crack 1 egg into a bowl and gently pour it into the water. Repeat with the remaining eggs, ensuring they do not stick to the bottom. Cook for 4 minutes for a soft center, 5 minutes for medium, and 8 minutes for firm. Use a slotted spoon to transfer the eggs to a paper towel and let them dry for a minute.

Step 7

Meanwhile, in a bowl, toss the asparagus with the dressing and divide it among 4 plates. Top with arugula and place the eggs on top. Drizzle with the dressing and sprinkle with shaved Parmesan.