Roasted Asparagus Salad with Poached Eggs, Parmesan, and Toasted Pine Nuts Recipe
This Roasted Asparagus Salad with Eggs is a simple, elegant dish perfect for a light lunch or brunch. Tender roasted asparagus is complemented by runny poached or soft-boiled eggs, topped with nutty parmesan shavings and toasted pine nuts, finished with a drizzle of extra virgin olive oil or truffle oil for added flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: Roasting
- Cuisine: European
- Diet: Vegetarian
Ingredients
Asparagus
- 1 bunch asparagus (about 1 pound), trimmed (woody ends snapped off)
- 1 teaspoon olive oil
- Salt and freshly ground pepper, to taste (sea salt or Himalayan salt preferred)
Eggs
- 2 eggs
Toppings
- 1/4 cup parmesan shavings
- 2 tablespoons toasted pine nuts
- Drizzle of extra virgin olive oil or truffle oil
Instructions
- Roast Asparagus: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the trimmed asparagus with olive oil, salt, and freshly ground pepper. Spread them out evenly on the baking sheet. Roast for 10-15 minutes, depending on the thickness of the asparagus, until they are just tender and the tips turn golden and slightly crispy.
- Cook Eggs: While the asparagus roasts, prepare your eggs. You can either poach them or cook them soft boiled, making sure the yolks remain runny. This runny yolk will act as a rich sauce for your salad.
- Assemble and Serve: Divide the roasted asparagus between two plates. Top each plate with one poached or soft boiled egg. Scatter parmesan shavings and toasted pine nuts over the asparagus and eggs. Finish with a drizzle of extra virgin olive oil or truffle oil. Season with additional salt and freshly ground pepper to taste. Cut into the egg yolk to release its sauce and enjoy immediately.
Notes
- Use fresh, high-quality eggs for the best flavor and texture.
- Truffle oil is optional but adds an elegant depth of flavor.
- Make sure to not overcook the asparagus to retain some bite and freshness.
- Parmesan shavings can be substituted with pecorino or another hard cheese if preferred.
