Chilled Asparagus Salad with Poached Egg

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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

Ingredients

  • 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