Loading...Ingredients
Scale
For the salad:
- 1 bunch asparagus (12 ounces), trimmed
- 1 tablespoon olive oil
- Salt and pepper
- 4 soft-boiled eggs*, halved or quartered
- 4 ounces asiago or manchego cheese, shaved
- 5 ounces arugula
For the dressing:
- 2 tablespoons minced shallot
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 tablespoons Greek yogurt
- 1 teaspoon honey
- 2 teaspoons lemon zest
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
For the salad:
- Preheat broiler. Line baking sheet with foil.
- Place asparagus onto baking sheet and toss with olive oil. Season with salt and pepper.
- Broil asparagus until charred, about 4-5 minutes.
- Assemble salad with arugula, asparagus, eggs and cheese. Toss with desired amount of dressing to coat. Serve with freshly ground cracked black pepper.
For the dressing:
- In a small bowl, whisk together shallot, lemon juice, dijon mustard, Greek yogurt, honey and lemon zest until combined. Slowly whisk in olive oil until emulsified. Season with salt and pepper, to taste.
Notes
How to make soft-boiled eggs:
- In a medium saucepan, bring water to a boil. Add eggs so they are in an even layer at bottom of pot. Let boil for 7 minutes.
- In the meantime, prepare an ice bath.
- After 7 minutes, gently place eggs into ice bath and let cool before peeling.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Spring
