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Asparagus and Mixed Greens Salad with Poached Eggs

A plate of asparagus and mixed greens topped with umami aioli & a poached egg

PC Black Label 100% Pure Roasted Almond Oil

Asparagus and Mixed Greens Salad with Poached Eggs

The beautifully balanced combination of extra-virgin olive oil and roasted almond oil adds dimensio...

The beautifully balanced combination of extra-virgin olive oil and roasted almond oil adds dimension and a delightful nutty aroma to this a simple tarragon vinaigrette. Topping off the mixed greens with a poached egg makes the dish a vegetarian entrée for four, but it can also be served as a side salad—simply divide the greens among six plates and either omit or increase the number of eggs.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 25 mins
  • Serves: 4
  • Dish Type: American, Canadian, Vegetarian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Asparagus

  • Amount Per Serving

  • Calories

    220 cal

  • Total Fat

    19 g

  • Saturated Fat

    3 g

  • Sodium

    230 mg

  • Total Carbohydrate

    5 g

  • Dietary Fiber

    2 g

  • Sugars

    2 g

  • Protein

    9 g

Asparagus and Mixed Greens Salad with Poached Eggs

A plate of asparagus and mixed greens topped with umami aioli & a poached egg

PC Black Label 100% Pure Roasted Almond Oil

  • Amount Per Serving

  • Calories

    220 cal

  • Total Fat

    19 g

  • Saturated Fat

    3 g

  • Sodium

    230 mg

  • Total Carbohydrate

    5 g

  • Dietary Fiber

    2 g

  • Sugars

    2 g

  • Protein

    9 g

How to make

Ingredients

  • 1

    Bunch asparagus, trimmed and cut into thirds

  • 4

    Large eggs

  • 1

    Shallot, minced

  • 1 tbsp (15 mL)

    Cider vinegar

  • 1/2 tsp (2 mL)

    PC®Dijon Prepared Mustard

  • 1 tbsp (15 mL)

    Chopped fresh tarragon

  • 1/4 tsp (1 mL)

    Each salt and black pepper

  • 2 tbsp (25 mL)

    PC®Black Label 100% Pure Roasted Almond Oil

  • 2 tbsp (25 mL)

    Extra-virgin olive oil

  • 1

    Small head Boston lettuce, tender interior leaves only, torn into bite-size pieces (about 2-1/2 cups/625 mL

  • 4 cups (1 L)

    Baby arugula

How to make

  • Step 1

    Bring saucepan of salted water to a boil. Add asparagus; cook, stirring occasionally, until tender-crisp, 2 to 4 minutes. Transfer with slotted spoon to bowl of ice water to chill; drain well. Set aside.

  • Step 2

    Add enough water to large saucepan or deep skillet to come 2 to 3 inches (5 to 8 cm) up side; bring to a simmer over medium-high heat. Crack 1 egg into small bowl; gently slide egg into pan. Repeat with remaining eggs. Remove from heat; cover and let stand until whites are set but yolks are still runny, 3 to 4 minutes. Transfer with slotted spoon to paper towel–lined plate to drain. Set aside.

  • Step 3

    Whisk together shallot, vinegar, mustard, tarragon and all but pinch salt and pepper in large bowl; gradually whisk in almond oil and olive oil in thin steady stream until combined.

  • Step 4

    Add asparagus, lettuce and arugula to vinaigrette; toss to coat. Divide salad among 4 plates; top each with 1 poached egg. Sprinkle eggs with remaining pinch salt and pepper.

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