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Ingredients 2 bunches asparagus (about 1 pound each), trimmed 3 tablespoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt, divided ½. Arrange 3 asparagus stalks on top of each mound of salad. To poach the egg, bring 3 to 4 inches of water to a boil in the saucepan and add 2 tablespoons of distilled white vinegar. Turn the heat on the stove down to low until the water is barely bubbling and keep it that way throughout the poaching process. Divide the mixed leaves and cucumber between 2 plates.
Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. How To Make An Asparagus & Poached Egg Salad 1 — Preheat the oven to 400°F. 2 — Remove woody ends from asparagus spears. Chop into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper.
In a large bowl whisk together the oil, vinegar, mustard, shallots, and garlic. Season to taste with salt and pepper. Step 2 Add the asparagus, peas, and scallions to the vinaigrette. Crack each egg open and place each one in a small cup or ramekin.
Transfer each egg to the simmering water and cook 2 to 3 minutes. Place 2 tbsp. Marzetti® Balsamic Vinaigrette and mixed greens in a mixing bowl and toss together. To arrange salads, divide and place salad greens and warm asparagus on each plate.
Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly. Place the asparagus on.
Poached Egg with Asparagus, Quinoa and Nut Salad Fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce. Asparagus Salad with Prosciutto, Soft Poached Eggs and a Dijon Vinaigrette Asparagus Salad with Eggs and Prosciutto: with soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette.
Prep Time 10. While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2.
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