Asparagus & Poached Egg Salad
1 lb Asparagus with hard ends cut off
4 cups spinach or whatever salad green you like
4 slices bacon
1 tomato, sliced
2 tablespoon grated Parmesan
1 tablespoon olive oil - for roasting asparagus
1 tablespoon white vinegar (for poaching eggs)
dressing (see recipe below)
1 shallot, minced
1 tablespoon dijon mustard - the more seeds the better!
3 tablespoons olive oil, I use meyer lemon flavored, you can also just use meyer lemon juice, or regular lemon juice if you want
1 tablespoon orange champagne Vinaigrette
salt & pepper
The How To:
Preheat oven to 350, pour olive oil onto cookie sheet, lay asparagus in a single layer, sprinkle with salt and pepper and roast for 15-20 minutes
While asparagus is roasting, cook up bacon until it is crisp, pour out bacon grease. Stick bacon on paper towels to soak up grease.
In a shallow sauce pan, boil 3 cups water and vinegar. Crack 1 egg into a shallow cup, careful not to break the yolk, once water and vinegar are boiling add the egg using the cup as a vessel, repeat with 2nd egg. Do not plop it into the pan, slowly pour it in. Once, eggs are in, turn heat off but keep pan on the burner. Leave it there until ready to use
Distribute salad greens onto 2 plates, distribute sliced tomato, crumble bacon, roasted asparagus, evenly onto greens. Top with a poached egg - when removing egg use a slotted spoon to drain all the water. Be careful when scraping it off the bottom of the pan - upi don't want to crack the yolk. Top with half the dressing and half of the cheese. Crack yolk and eat up!
weight Watcher Friends: 1 salad is 6 points