Asparagus Salad with Eggs and Herbs

Author:
Publish date:
Social count:
0

30 minutes or fewer

Eggs and asparagus are classic brunch fare, but this recipe is equally satisfying as a light summer supper for two. 

  • SERVINGServings

Ingredients

  • 5 tsp. olive oil
  • 1 clove garlic, minced
  • 1 1/2 tsp. fresh thyme leaves
  • 12 asparagus spears, trimmed
  • 2 large eggs
  • 2 Tbs. minced fresh chives
  • 1/2 tsp. lemon juice
  • 2 cups arugula
  • 1 head Belgian endive, leaves separated
  • 1 oz. Parmesan cheese, shaved (about 1/4 cup)

Preparation

  1. Mix oil, garlic and 1 tsp. thyme in small bowl.
  2. Heat 2 tsp. garlic oil in skillet over medium-high heat. Add asparagus, cover, and cook 3 minutes, or until tender. Transfer to plate.
  3. Fry eggs in 1 tsp. garlic oil in skillet over medium heat. Sprinkle with 1 Tbs. chives.
  4. Whisk lemon juice into remaining garlic oil; season with salt and pepper, and toss with arugula and endive in large bowl.
  5. Divide greens between 2 plates; top with 6 asparagus spears and 1 egg each. Sprinkle with remaining chives and thyme. Garnish with shaved Parmesan.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 263
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 214 mg
  • Fat Content: 20 g
  • Fiber Content: 3 g
  • Protein Content: 14 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 569 mg
  • Sugar Content: 3 g