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Arugula, egg and charred asparagus salad Recipe

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This recipe for Arugula, egg and charred asparagus salad, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs in shells 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 tablespoon extra-virgin olive oil 12 ounces medium asparagus, trimmed 1/4 cup plain whole-milk Greek yogurt 1 tablespoon fresh lemon juice 1 tablespoon water 1 (5-oz.) pkg. baby arugula


Calories 148 Fat 10.1g Satfat 3.3g Monofat 4.4g Polyfat 1.6g Protein 10g Carbohydrate 6g Fiber 2g Cholesterol 189mg Iron 3mg Sodium 446mg Calcium 119mg Sugars 3g Est. added sugars 0g
How to Make It
Step 1

Directions:
Directions:
Preheat broiler to high.

Step 2
Bring a small saucepan filled with water to a boil. Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 3
Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.

Step 4
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and 1 tablespoon water in a medium bowl, stirring with a whisk. Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.

 

 

 

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