Arugula, Egg & Charred Asparagus Salad

4
Servings
10m
Prep Time
8m
Cook Time
18m
Ready In


"Fresh tasting salad that can be a main dish salad for lighter appetites. Use the asparagus with medium stalks instead of the pencil thin stalks for this salad."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (199.4 g)
  • Calories 316.3
  • Total Fat - 22.4 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 264.1 mg
  • Sodium - 578.6 mg
  • Total Carbohydrate - 2.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.4 g
  • Protein - 25.1 g
  • Calcium - 107.6 mg
  • Iron - 3.2 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the broiler to high.

Step 2

Bring a small saucepan filled with water to a boil. Carefully add eggs; cook 8 minutes. Place the eggs in a bowl of ice water; let stand 2 minutes. Peel eggs and cut into quarters, sprinkling with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 3

Combine the olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and asparagus on a baking sheet; spread in a single layer in the pan. Broil for 3 minutes or until lightly charred.

Step 4

Remove the asparagus mixture from the pan; cut into 2-inch pieces.

Step 5

Combine the remaining 1//4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, lemon juice, and 1 tablespoon water in a medium bowl, stirring with a whisk.

Step 6

Add the arugula; toss. Arrange the arugula mixture on a platter; top with asparagus mixture and eggs.

Tips & Variations


No special items needed.

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