Asparagus Salad Topped with Poached Eggs
INGREDIENTS 2 bunches asparagus (about 1 pound each), trimmed 3 tablespoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground pepper, divided Zest of 1 lemon 2 tablespoons lemon juice 1 tablespoon minced shallot 1/2 teaspoon dry mustard 4 large eggs 1/4 cup distilled white vinegar 1 7-ounce bag baby arugula (about 10 cups) 1/2 cup thinly shaved Parmigiano-Reggiano cheese DIRECTIONS Preheat oven to 450°F. Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large…
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