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Roasted Asparagus Salad with Poached Eggs

Roasting offers an easy, no-fuss way to quickly prepare asparagus. Reducing the balsamic vinegar before drizzling it over the vegetables concentrates its flavor to mimic aged varieties. Serve the dish for lunch or along with a green salad for a light dinner.

Recipe information

  • Yield

    serves 4

Ingredients

1 bunch medium-thick asparagus (about 1 pound), tough ends trimmed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light brown sugar
1 tablespoon apple-cider vinegar
4 large eggs, poached (page 156)
2 ounces parmesan cheese, shaved (3/4 cup)

Preparation

  1. Step 1

    Preheat oven to 400°F. On a rimmed baking sheet, drizzle asparagus with oil and sprinkle with 1/2 teaspoon salt; toss to combine, then spread in an even layer. Roast until asparagus is lightly browned and tender, 15 to 18 minutes.

    Step 2

    Meanwhile, in a small saucepan, heat balsamic vinegar and brown sugar over medium-high until syrupy and reduced to 3 tablespoons, stirring frequently, about 6 minutes.

    Step 3

    To serve, divide asparagus evenly among four plates; drizzle with balsamic mixture. Top each portion with a poached egg and shaved parmesan.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 253

    Step 6

    Saturated Fat: 5g

    Step 7

    Unsaturated Fat: 9.6g

    Step 8

    Cholesterol: 224mg

    Step 9

    Carbohydrates: 12g

    Step 10

    Protein: 14.4g

    Step 11

    Sodium: 778mg

    Step 12

    Fiber: 2.3g

Power Foods
TagsSaladApple CiderBeveragesAsparagusVegetableParmesanCheeseDairyMainLunchDinnerNut FreeVegetarianQuickWeeknight MealsRoastCookbooks
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