Grilled asparagus and poached egg salad with lemon vinaigrette

    15 min

    It might sound posh, but here is a super-quick, super-healthy meal, perfect for those days when time (or disposition to cook) is not really on your side. Asparagus and eggs are always a good combination.


    Washington, United States
    18 people made this

    Serves: 1 

    • 1 large egg
    • splash of vinegar
    • 1 handful asparagus, tough ends trimmed
    • mixed salad greens of choice
    • a few shavings of Parmesan cheese
    • salt and pepper to taste
    • Lemon vinaigrette
    • 1 part lemon juice
    • 1 part olive oil
    • salt and pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat the grill, and coat asparagus with olive oil and grill for about 10 minutes, until the asparagus is cooked but still firm.
    2. To poach the egg: Fill a large pan with water about 7cm deep and bring it to a simmer. Add a splash of vinegar to the water and use a spoon to make a gentle swirl. Crack the egg in a small bowl, cup, ramekin or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until done, 3-4 minutes.
    3. Make the vinaigrette by combining the ingredients in a jar and shaking well. Toss the salad greens with the vinaigrette.
    4. Plate the salad by layering the greens, then asparagus and topping it with the poached egg. Add fresh Parmesan shavings and season to taste with salt and pepper.


    For the vinaigrette, sometimes I add dried oregano to it, or Dijon mustard.

    See it on my blog

    See this recipe on Pink Bites!

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    Just had this for lunch, Delicious!  -  07 May 2011