Looking for a light yet satisfying dish? This Grilled Asparagus Salad with Poached Egg is just what you need. It’s a refreshing combination of tender grilled asparagus and a perfectly poached egg, creating a delicious flavor experience that’s also gluten free. This salad is not just a meal; it’s a vibrant celebration of spring flavors on your plate.
Imagine biting into the crispness of grilled asparagus paired with the richness of a runny poached egg. The contrast of textures and flavors will leave your taste buds dancing. Plus, this recipe can easily be whipped up in no time, making it a fantastic option for brunch or a quick dinner.
Whether you’re looking for a healthy meal or trying to impress someone special, this salad is a great choice. It’s simple, elegant, and packed with nutrients, ensuring you feel good about what you’re eating.
Delightful Grilled Asparagus Salad with Poached Egg
This Grilled Asparagus Salad with Poached Egg features smoky, charred asparagus tossed in a light vinaigrette, complemented by a delicately poached egg perched on top. The salad is refreshing, healthy, and perfect for any occasion.
The dish offers a delightful mix of flavors, where the smokiness of the asparagus meets the silky texture of the egg, creating a mouthwatering experience.
Ingredients
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- 1 tablespoon white vinegar
- 2 cups mixed greens (arugula, spinach, or your choice)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Fresh herbs for garnish (parsley or chives)
Instructions
- Preheat the Grill: Heat the grill to medium-high.
- Prepare the Asparagus: Toss the trimmed asparagus with olive oil, salt, and pepper. Place on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.
- Poach the Eggs: In a saucepan, bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- Make the Dressing: In a small bowl, whisk together lemon juice, Dijon mustard, honey, and a pinch of salt. Slowly drizzle in olive oil while whisking until emulsified.
- Assemble the Salad: On a serving plate, lay down the mixed greens, top with grilled asparagus, and finish with a poached egg. Drizzle dressing over the salad and sprinkle with Parmesan cheese and fresh herbs if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4
- Calories: 180kcal
- Fat: 10g
- Protein: 11g
- Carbohydrates: 8g
