How To Make Asparagus Salad with a Runny Poached Egg
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 bunch asparagus, trimmed
- 4 eggs
- 1 tsp white vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes, or until tender-crisp. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
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Fill a shallow pan with water and bring to a gentle simmer. Add the vinegar and stir to create a whirlpool effect. Carefully crack each egg into a small bowl and gently slide them into the simmering water. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the poached eggs from the water and transfer to a paper towel-lined plate.
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In a small bowl, whisk together olive oil, salt, and pepper. Drizzle the dressing over the asparagus and toss to coat.
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Divide the asparagus among plates and top each with a poached egg. Season with additional salt and pepper if desired.
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Serve immediately and enjoy!
Nutrition
- Calories : 126kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 84mg
- Total Carbohydrates : 5g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 7g
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