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Asparagus Salad Topped with Poached Eggs

Asparagus Salad Topped with Poached Eggs

This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 2bunches asparagus (about 1 pound each), trimmed
  • 3tablespoons extra-virgin olive oil, divided
  • 1/2teaspoon kosher sal, divided
  • 1/2teaspoon freshly ground pepper, divided
  • Zest of 1 lemon
  • 2tablespoons lemon juice
  • 1tablespoon minced shallot
  • 1/2teaspoon dry mustard
  • 4large eggs
  • 1/4cup distilled white vinegar
  • 17-ounce bag baby arugula (about 10 cups)
  • 1/2cup thinly shaved Parmigiano-Reggiano cheese


  1. Preheat oven to 450°F.
  2. Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring once, until very tender, 15 to 20 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard in the bowl. Set aside 4 teaspoons of the dressing in a small bowl.
  4. When the asparagus is done, set aside to cool while you poach the eggs.
  5. Break each egg into its own small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
  6. Toss arugula with the dressing in the large bowl. Divide the salad among 4 plates. Top with asparagus and a poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.


To make shaved cheese for topping salads or pasta, use a vegetable peeler to thinly shave slices off a block of hard cheese, such as Parmigiano-Reggiano, Asiago or Pecorino Romano.

Cover and refrigerate the dressing (Step 3) for up to 1 day.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 238.94kcal
Carbohydrate Total 8.57g
Total Sugars 3.1g
Added Sugars 0g
Fiber 3.41g
Total Fat 17.89g
Saturated Fat 4.37g
Mono Saturated Fat 10.62g
Cholesterol 0.54mg
Sodium 460.85mg
Protein 13.14g
Potassium 534.82mg
Calcium 228.23mg
Chromium 0.25mcg
Folate 241.88mcg
Iron 2.78mg
Magnesium 51.32mg
Omega-6 2g
Trans Fatty Acid 0g
Vitamin A 2666.16IU
Vitamin D 42.49IU
Vitamin B12 0mcg
Vitamin C 22.12mg
Vitamin E 6mg
Zinc 1.81mg
Phosphorus 242.16mg
Vitamin B3 0.82mg

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