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–+ servings

Asparagus Salsa Verde (With An Egg)

5 from 1 review
This meal is as much a salad as it is a salad dressing. It's rich, fresh, easy and just perfect when paired with a poached egg (or two). Make it once and keep it as a lunch staple forever.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings

Ingredients

  • 1 small shallot
  • 1 large handful of parsley leaves
  • 1 tablespoon capers
  • Juice from one lemon
  • 1/4 cup olive oil, plus more to taste
  • Salt and pepper to taste
  • 10 asparagus spears
  • 2 eggs
  • 1/2 cup croutons or torn bread crumbs
  • Paprika, for seasoning

Instructions 

  1. Finely dice the shallot and roughly chop the parsley. Roughly chop up the capers. Add all the ingredients to a bowl.
  2. Squeeze the lemon juice over the shallot, parsley and capers. Add the olive oil, mix and season with salt and pepper to taste.
  3. Cut the white ends off the asparagus spears. Cutting on a diagonal, thinly slice the spears. Add the asparagus to the bowl with the other ingredients and stir.
  4. Bring a pot of water to a simmer. Stir with a spoon to create a "whirlpool" and drop one egg into the center of the water. Simmer for 4 minutes or until the egg white is set. Remove the egg and repeat with the second one.
  5. If your bread crumbs are not already toasted, toast them in an oven at 350°F for 5-10 minutes or until golden.
  6. Serve by spreading out the asparagus salad, adding the eggs on top, then the breadcrumbs, and then sprinkle with paprika, salt and pepper. Serve immediately.