ROASTED ASPARAGUS SALAD WITH POACHED EGGS
20 MIN
Total Time
10 MIN
Prep Time
10 MIN
Cook Time
INGREDIENTS
1 bunch asparagus, ends peeled with vegetable peeler
2 EGGS (large)
1/4 cup sliced red onion
1/2 cup microgreens (optional)
1/2 cup sliced smoked salmon
2 Tbsp chopped fresh dill
salt and pepper
DIRECTIONS
![egg1](https://morningfresh.com/wp-content/uploads/2018/09/egg1.jpg)
Preheat oven to 425 degrees F. Put asparagus on a sheet pan and drizzle with olive oil then toss with salt and pepper.
![egg2](https://morningfresh.com/wp-content/uploads/2018/09/egg2.jpg)
Roast for about 12 minutes.
![egg3](https://morningfresh.com/wp-content/uploads/2018/09/egg3.jpg)
Meanwhile, poach your eggs. Heat a pan of water to boiling. Add 1 teaspoon of vinegar.
![Egg4](https://morningfresh.com/wp-content/uploads/2018/09/Egg4.jpg)
Crack one Egg in a small bowl.
![Egg5](https://morningfresh.com/wp-content/uploads/2018/09/Egg5.jpg)
Once the water is boiling, stir the water to form a whirlpool and gently slide in the egg.
![Egg6](https://morningfresh.com/wp-content/uploads/2018/11/Egg6.jpg)
Cook for about 3-4 minutes. Remove from water and dry on a paper towel.
![Egg7](https://morningfresh.com/wp-content/uploads/2019/01/Egg7.jpg)
Salt and pepper the egg. Do the same with the second egg.
![Egg8](https://morningfresh.com/wp-content/uploads/2019/01/Egg8.gif)
Assemble salad – put roasted asparagus on a plate. Top with salmon, microgreens, onions, and dill.
![Egg9](https://morningfresh.com/wp-content/uploads/2019/01/Egg9.gif)