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


  • 1Preheat oven to 450 degrees.
  • 2Place 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.
  • 3Place 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.
  • 4Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 1/4 of the asparagus.
  • 5Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat; simmer. Add vinegar.
  • 6Break 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.

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About Roasted Asparagus and Arugula Salad with Poached E

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