Chilled Asparagus Salad with Poached Egg

This salad is packed with vitamins, protein and tons of fresh, seasonal flavors!

What You Need To Make This Recipe

Fruit, Start Picking, Produce Lemon $1.29
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
  • Boil

    Step 1

    Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

  • Toss

    Step 2

    Mix asparagus with tomatoes, basil, and dressing ingredients in a large bowl, stirring well to coat evenly with dressing.

  • Poach

    Step 3

    Heat about 3 inches of water in large saucepan or deep skillet to boiling.Once boiling, turn down to keep a simmer. Break eggs one at a time in water. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Retrieve with a large spoon and top salad. Sprinkle with salt and fresh pepper


  • 1lb Trimmed and Halved Asparagus
  • 6 cups halved cherry grape and pear tomatoes
  • 3 farm fresh eggs for poaching
  • 1 cup sliced basil leaves
  • 1/4 cup Olive Oil
  • 2tsp lemon Juice
  • 2 tsp Dijon Mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper