Asparagus and Poached Egg Salad Recipe (2024)

July 10, 2022April 30, 2015 by

Simple and easy to make, this Asparagus and Poached Egg Salad recipe is a perfectly healthy and refreshing meal for summer. You won’t feel guilty eating more.

Asparagus and Poached Egg Salad Recipe (1)

When it comes to hosting friends for a lazy weekend lunch, I, Alexandra almost always turn to poached eggs.

They are a simple way to bring a little #fancy to your meals with just a little technical know-how.

The base of this Asparagus and Poached Egg Salad recipe is one of my favorite spring vegetables, roasted asparagus spears.

Don’t like asparagus? No problem. Feel free to sub with other in-season favorites like baby artichoke hearts, fava beans, or new potatoes.

Asparagus and Poached Egg Salad Recipe (2)

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Table of Contents

Ingredients Needed to Make anAsparagus and Poached Egg Salad

Asparagus

Olive oil

Arugula leaves

Lemon juice

Grated parmesan

White vinegar or lemon juice

Eggs

How to Make anAsparagus and Poached Egg Salad

Step 1— Preheat the oven to 400°F.

Step 2 — Remove woody ends from asparagus spears. Chop into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch of salt and pepper.

Step 3 — Place the asparagus on a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork-tender.

Step 4 — In a large bowl, toss the arugula with the remaining olive oil, lemon juice, and parmesan. Season to taste with salt and pepper.

Make sure to check out our Lemon Pepper Seasoning Recipe if you want to add some great flavor to your spice cabinet.

Step 5— Fill a large saucepan with 2 cups of water over medium-low heat. Bring to a low simmer.

Step 6 — Crack an egg into a small ramekin and slowly slide it into the water and swirl the white onto the egg so it stays together.

Step 7 — Continue with the remaining three eggs.

Step 8 — Simmer for 3 minutes until whites are set but yolk is still runny.

Asparagus and Poached Egg Salad Recipe (4)

How to Plate the Salad

Divide arugula salad on each of the plates and top with ¼ of the asparagus mixture.

Make sure to top each plate with a poached egg, and try this recipe for serving poached eggs three ways.

This salad would look wonderful served in our fun DIY Printed Plates.

Asparagus and Poached Egg Salad Recipe (5)

More Easy Salad Recipes To Try

Looking for more healthy salad recipes for lunch and dinner? Check out a few of our favorites from the archives —

Best Chicken Salad — You can turn this recipe into a sandwich too.
Cranberry Orange Salad With A Creamy Citrus Vinaigrette
Berry Panzanella Salad
Whole30 Avocado Chicken Salad — It’s also paleo and ketoapproved!
Apple Yogurt Salad — Also, great for breakfast.
Wintery Panzanella Salad
Peach Caprese Salad

Asparagus and Poached Egg Salad Recipe

Print Recipe

5 from 1 vote

Simple and easy to make, this Asparagus & Poached Egg Salad recipe is a perfect healthy meal for summer.

Total Time50 minutes mins

Course Dinner

Cuisine Salad

Equipment

Roasting pan or baking sheet
Large mixing bowl
Large saucepan
Ramekin

Ingredients

1 lb asparagus trimmed
3 tbsp olive oil divided
4 cup arugula leaves
2 tbsp lemon juice
2 tbsp parmesan
1 tbsp white vinegar or lemon juice
4 eggs

Nutrition

Servings: 4

Calories: 196kcal

Instructions

Preheat the oven to 400°F.
Remove woody ends from asparagus spears. Chop them into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper.
Place theasparaguson a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork tender.
In a large bowl, toss thearugula with remaining olive oil, lemon juice and parmesan. Season to taste with salt and pepper.
Fill a large saucepan with 2 cups of water over medium-low heat. Bring to a low simmer
Crack an egg into a small ramekin and slowly slide the egg into the water and swirl the white onto the egg so that it stays together.
Continue with the remaining three eggs.
Simmer the eggs for 3 minutes until whites are set but yolk is still runny.