Asparagus Salad with Soft poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette

By Snoo

Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.

Cal 219
Fat 16.7g
Protein 12.3g
Carb 6g
Sodium 417mg

Ingredients

• 1 1/2 tablespoons fresh lemon juice
• 2 1/4 teaspoons freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon minced fresh chives
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 pound asparagus, trimmed
• 8 thin slices prosciutto (about 2 ounces)
• 4 large eggs
• Cooking spray
• 4 teaspoons chopped fresh chives (optional)

Details

Servings 4

Preparation

Step 1

1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.

2. Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.

3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.