Salad with Asparagus Poached Egg and Lemon Vinaigrette

Salad w Asparagus Poached Egg and Lemon Vinaigrette recipe, Meatless Monday recipe, salad recipe, asparagus salad

Salad w Asparagus Poached Egg and Lemon Vinaigrette

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.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Brunch, Condiments, Eggs, Entrée, Living in Elegant Simplicity, Meatless Monday, Salads, Saucy Southerner Recipes. Bookmark the permalink.

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