« BACK TO RECIPES

May, 2015 RECIPE OF THE MONTH

Serves 2
as an appetizer

• INGREDIENTS •

1 bu. Asparagus, trimmed
2 ea. Eggs, poached
3 C Arugula
½ C Olive oil
⅛ C Lemon juice
Salt
Pepper

• Garnishes •

Panko bread crumbs, toasted
Pickled red onions
Asiago shavings
PRINT THIS RECIPE

• SHARE THIS RECIPE •

Share on FacebookTweet about this on TwitterPin on Pinterest

Asparagus Salad with Poached Egg

What's the first thing we throw on our grills to kick off grilling season? Asparagus! Celebrate the springtime harvest with this savory salad. Runny egg mandatory for maximum enjoyment.

METHOD

1

Cooking the asparagus

  • Toss half of the asparagus in olive oil, salt and black pepper
  • Grill asparagus
  • Blanch the other half of asparagus, then shock in ice water to preserve bright green color
  • Shave blanched asparagus into thin slivers using a vegetable peeler
2

Poaching the eggs

  • Heat enough water to submerge an egg
  • Add 1 tsp salt and 2 tsp vinegar and bring to a simmer over medium heat
  • Crack 1 cold large egg into a cup
  • Submerge the cup half way into the water and carefully move the cup away from the egg
  • Turn off the heat, cover the pan and set your timer for 5 minutes
  • Remove the egg with a slotted spoon and reserve
3

Dressing the salad

  • In a bowl, gradually whisk remainder olive oil into lemon juice
  • Toss grilled and shaved asparagus with arugula in dressing
  • Garnish salad with pickled onions and asiago
  • Top salad with egg and finish with toasted panko