Springtime Asparagus Salad

Name: Springtime Asparagus Salad
Total time: 2100 s
Yield: 4 servings
Ingredients: 3 1/2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon lemon zest finely chopped; 3 1/2 ounces asparagus green; 4 eggs extra fresh; 1 head romaine lettuce; fleur de sel; ground black pepper

Casseroles et claviers

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8Ingredients

210Calories

35Minutes

Description

Springtime is such a great time for garden-fresh vegetables and this salad takes advantage of all the season has to offer. Lightly sauteed asparagus is tossed with crisp romaine lettuce as the base for this simple salad. A basic lemon vinaigrette adds a nice bright flavor to the salad. A perfectly poached egg is served on top of the salad, with a warm and creamy yolk coating the vegetables as you dig in.

Ingredients

servings:

3 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon zest (finely chopped)
100 grams asparagus (green)
4 eggs (extra fresh)
1 head romaine lettuce
fleur de sel
ground black pepper

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Directions

1In a medium-sized bowl, mix 3 tablespoons of olive oil with the balsamic vinegar and the chopped lemon zest.
2Warm some water (enough to cover eggs) in a sauce pan.
3Cut the asparagus in half, lengthwise.
4In a frying pan, heat 1/2 tablespoon of olive oil on medium heat and sauté the asparagus for 5 minutes carefully, making sure not to break their tip. They must remain "al dente", but become golden.
5As soon as the water starts boiling, carefully place the eggs in it. Use a tablespoon so that the shell does not break. Cook the eggs for 5 minutes, and then remove them from the hot water immediately. Place them right away in a cold water bath for 30 seconds. Peel the eggs.
6Add the lettuce leaves and the asparagus to the bowl with the vinaigrette. Season with salt and pepper. Toss the salad.
7Distribute salad in plates and add one egg in each.