20 MIN

Total Time

10 MIN

Prep Time

10 MIN

Cook Time

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
Preheat oven to 425 degrees F. Put asparagus on a sheet pan and drizzle with olive oil then toss with salt and pepper.
Roast for about 12 minutes.
Meanwhile, poach your eggs. Heat a pan of water to boiling. Add 1 teaspoon of vinegar.
Crack one Egg in a small bowl.
Once the water is boiling, stir the water to form a whirlpool and gently slide in the egg.
Cook for about 3-4 minutes. Remove from water and dry on a paper towel.
Salt and pepper the egg. Do the same with the second egg.
Assemble salad – put roasted asparagus on a plate. Top with salmon, microgreens, onions, and dill.
Top with warm poached eggs. Serve immediately.