Asparagus Salad Topped with Poached Eggs
This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks.
Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 1 day.
Tip: To make shaved cheese for topping salads or pasta, use a vegetable peeler to thinly shave slices off a block of hard cheese, such as Parmigiano-Reggiano, Asiago or Pecorino Romano.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
1 1/2 vegetables, 1 1/2 medium fat meat, 2 fat