The first sign of spring is always teeny, tiny, baby asparagus; what better way to showcase it than in a salad topped with a creamy poached egg, shaved Parmesan cheese and a zesty lemon vinaigrette?
This salad could not be easier to throw together: Pile some mixed spring greens onto a plate. Shave some Parmesan cheese and sprinkle that on the greens. Blanch some asparagus in boiling water for 30 seconds, plunge it in ice water, remove, dry and add it to the greens. Poach an egg (here are my foolproof instructions for poaching an egg) drain it and add it to the salad. In a bowl mix lemon juice (2 tablespoons), Dijon mustard (1 teaspoon), salt and ground black pepper, and drizzle in olive oil while whisking (about 2 tablespoons). Add to the salad. Done.
Spring on a plate. You’re so welcome.