Arugula, Egg & Charred Asparagus Salad
Recipe: #36832
April 24, 2021
Categories: Salads, Vegetable Salad, Eggs, Asparagus, Gluten-Free, Vegetarian, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.