This Runny Egg Warm Asparagus Salad is a delightful combination of grilled asparagus, mixed greens, and perfectly cooked runny eggs. The balsamic dressing adds a tangy twist to this fresh and satisfying salad.
Ingredients: 4 large eggs. 1 bunch asparagus spears, trimmed. 2 cups mixed greens. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Grated Parmesan cheese for garnish.
Instructions: Bring a pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for runny yolks, then transfer them to an ice water bath to stop cooking. Peel and set aside. While the eggs are boiling, heat a grill pan or skillet over medium-high heat. Drizzle asparagus spears with olive oil, season with salt and pepper, and grill for 2-3 minutes on each side until tender and slightly charred. Remove from heat and cut into bite-sized pieces. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste. Pour the dressing over the salad ingredients and toss to coat. Divide the salad among 4 plates and top each with grilled asparagus spears and a peeled runny egg. Sprinkle with grated Parmesan cheese and serve immediately. Enjoy your warm asparagus salad with runny eggs!
Prep Time: 15 minutes
Cook Time: 10 minutes
pamela daley