Roasted asparagus salad

Roasted Asparagus Arugula Salad With Poached Egg

Lunchtime salads can feel wonderfully virtuous, but they don’t always provide the long-lasting satisfaction of a big pop of protein. Sometimes, a salad that’s initially energizing can leave you struggling with a case of the afternoon sleepies, derailing your afternoon and sending you right to the couch.

We love this salad not just because it uses the freshest seasonal ingredients, picked at their peak, but because of just how well balanced it is. The peppery arugula, bright apple cider vinaigrette and salty shaved Parmesan play well together, with the pleasantly bitter, lightly grassy, roasted asparagus providing substance. Asparagus is high in vitamin K, which is important for strong bones and blood clotting, and rich in antioxidants, which may help repair damage done by free radicals and even help reduce the risk of some types of cancer, according to the National Institutes of Health.

Finally, we tie the whole thing together with a perfectly poached egg (or two), which not only provides the protein we need to get through the afternoon, but also forms a sort of on-the-fly almost-hollandaise, right there on the plate when you break the yolk.

Roasted Asparagus Arugula Salad With Poached Egg
Serves 4


For the dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cloves garlic

For the salad:

  • 1 lb green asparagus, trimmed 
  • 3 tbsp extra-virgin olive oil, divided
  • Kosher salt and cracked black pepper, to taste
  • 1 tbsp white wine vinegar 
  • 4 large eggs
  • 1 5 oz package baby arugula 
  • 1/4 cup shaved Parmesan cheese


For the dressing:

Combine all ingredients in blender. Puree until smooth.

For the salad:

Preheat oven to 450 degrees. Arrange asparagus spears in a single layer on a baking sheet, then drizzle with olive oil. Add salt and pepper, to taste. Roast until bright green and tender crisp; about five minutes.

Fill a small saucepan half full with water. Add vinegar, and heat over medium heat until water just barely begins to simmer. Add eggs, and reduce heat to low. Cook until egg whites are set and yolks are firm, but still soft; about 3 minutes. Use a slotted spoon to transfer to a plate, and set aside.

To assemble salads, toss arugula with dressing in a bowl until coated. Divide between four plates, then add roasted asparagus. Top with shaved Parmesan and poached egg, and serve immediately.