Grilled Asparagus and Poached Egg Salad with Roasted Garlic Dressing
The yolk in this egg-topped salad creates a delicious, creamy dressing.
Heat oven to 400 degrees. Toss 3 garlic cloves and 1½ cups cherry or grape tomatoes with ½ T extra virgin olive oil and a sprinkle of salt and pepper. Separate tomatoes and garlic and roast on a baking sheet prepared with non-stick cooking spray for 40 minutes, removing the tomatoes after 30 minutes. (Alternatively, tomatoes can be halved and served fresh.) Heat grill to medium-high. Toss the 1 bunch asparagus (cleaned and ends removed) with ½ T of olive oil and a sprinkle of salt and pepper. Grill for 1 minute per side. To prepare the dressing, combine the roasted garlic, 2 T olive oil, 2 T white balsamic or champagne vinegar, 1 tsp Dijon mustard and a sprinkle of salt and pepper in a blender. In a large bowl, toss 10 oz arugula mix conservatively with the dressing. Toss in ¼ cup capers and the roasted tomatoes. Divide arugula mix among four plates. Top each with an equal amount of asparagus. Poach 4 eggs. Make sure to poach enough so the yolk is creamy, not runny. Top each of the salads with a poached egg and freshly shaved Parmingiano-Reggiano cheese.
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