Roasted Asparagus and Arugula Salad with Poached E

Roasted Asparagus And Arugula Salad With Poached E Recipe

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Lynette !


Great main dish salad or a side salad for a hearty appetite!


★★★★★ 1 vote

15 Min
15 Min


  • 1 lb
    green asparagus, trimmed
  • 3 Tbsp
    extra-virgin olive oil, divided
  • 1/2 tsp
    black pepper, freshly ground, divided
  • 1/4 tsp
    kosher salt, divided
  • 3 Tbsp
    shallots, minced
  • 2 Tbsp
    fresh lemon juice
  • 2 tsp
    fresh tarragon, chopped
  • 5 oz
    baby arugula
  • 1 Tbsp
    white wine vinegar
  • 4 large
  • 4 slice
    italian bread, toasted and cut in half diagonally

How to Make Roasted Asparagus and Arugula Salad with Poached E


  1. Preheat oven to 450 degrees.
  2. Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons oil; sprinkle with 1/4 teaspoons pepper and 1/8 teaspoons salt. Toss gently to coat; arrange in a single layer. Bake at 450 degrees 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.
  4. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 1/4 of the asparagus.
  5. Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat; simmer. Add vinegar.
  6. Break each egg into a custard cup, and pour each gently into the pan; cook 3 minutes or until desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon. Place 1 poached egg on each salad. Sprinkle with the remaining 1/8 teaspoon pepper. Arrange 2 bread halves on each serving.

Printable Recipe Card

About Roasted Asparagus and Arugula Salad with Poached E

Course/Dish: Vegetables, Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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