Description
Asparagus, smoked salmon, and perfectly poached eggs make this salad a stunning and delicious meal. Topped with fresh dill and lemon, its packed with flavor and nutrients.
Ingredients
Units
Scale
- 1 bunch asparagus, ends peeled with vegetable peeler
- 2 large free-range eggs
- 1/4 cup sliced red onion
- 1/2 cup microgreens (optional)
- 1/2 cup sliced smoked salmon
- 2 tablespoons chopped fresh dill
- 1/2 lemon
- Extra virgin olive oil to taste
- Salt and pepper to taste
Instructions
- Prepare the Asparagus
- Preheat your oven to 425°F (220°C).
- Place the asparagus on a sheet pan. Drizzle with olive oil, then toss with salt and pepper.
- Roast in the preheated oven for about 12 minutes, or until tender.
- Poach the Eggs
- Bring a pan of water to a boil. Add 1 teaspoon of vinegar.
- Crack one egg into a small bowl.
- Stir the boiling water to form a gentle whirlpool.
- Gently slide the egg into the water. Cook for about 3-4 minutes, until the whites are set but the yolk is still runny.
- Remove the egg with a slotted spoon and dry on a paper towel. Season with salt and pepper.
- Repeat the process with the second egg.
- Assemble the Salad
- Place the roasted asparagus on a serving plate.
- Top with the sliced smoked salmon.
- Sprinkle the microgreens and sliced red onion over the top.
- Add the chopped fresh dill.
- Drizzle with extra virgin olive oil and squeeze half a lemon over the salad.
- Place the warm poached eggs on top. Serve immediately.
Notes
- For perfectly poached eggs, ensure the water is gently simmering, not boiling rapidly.
- If you don’t have microgreens, substitute with baby spinach or thinly sliced fennel for similar texture and freshness.
- To maximize flavor, roast the asparagus until it develops slight charring, about 15-18 minutes depending on thickness.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Brunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 200