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.
Recipe images by Bruce Plotkin Photography.
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
