• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Breakfast, Dairy Free, Dips + Spreads + Toppings, Recipes, Salads + Soups, Special Diets, Vegetables, Vegetarian · February 15, 2022

Asparagus Salsa Verde (with an egg)

Jump to Recipe Print Recipe

All good things start with a salad dressing, and this asparagus salsa verde proves it true. Well, it proves that all good things start with a salad dressing…or sauce, because this is kind of a mix of the two.

This recipe draws inspiration from a classic Italian salsa verde, which is scallions, capers, parsley, lemon juice and olive oil. The traditional sauce is addictive and bright, and it pairs well with so many meals and ingredients. I switched up the classic by swapping out a few ingredients and adding in more volume with the asparagus. Does this mean that the dressing becomes the salad? Or visa versa? I’m not totally sure.

What I do know is that this is one of my favorite vegetarian meals of all time, and that’s all thanks to the ~sauce~

Table of contents

  • Ingredients you will need for the asparagus salsa verde
  • How to prepare this salsa verde
  • What other vegetables can you use besides asparagus?
  • How to prepare the poached eggs
  • How to make the breadcrumb topping
  • Looking for other easy lunch recipes?

Ingredients you will need for the asparagus salsa verde

You’ll be surprised at how much flavor this salad packs for as few ingredients as we use. Here’s everything you need for the asparagus salsa verde:

  • 1 small shallot
  • 1 large handful of parsley leaves
  • A tbsp capers
  • Juice from one lemon
  • ¼ cup olive oil plus more to taste
  • Salt and pepper to taste
  • 10 asparagus spears

How to prepare this salsa verde

  • Finely dice the shallot and roughly chop the parsley. Roughly chop up the capers. Add all the ingredients to a bowl.
  • Squeeze the lemon juice over the shallot, parsley and capers. Add the olive oil, mix and season with salt and pepper to taste.
  • 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.

What other vegetables can you use besides asparagus?

This recipe is so versatile that any vegetable will work! Just make sure you like that veggie raw, because the dressing is amazing, but it doesn’t break down and soften the vegetables the same way cooking them would. For a sub for asparagus, I love the following”:

  • Lacinato kale
  • Radishes
  • Carrots
  • Shredded cabbage
  • Spinach (just don’t let it sit and wilt for too long)
  • Shredded brussel sprouts

But really it’s up to you! With this recipe, follow what vegetable feels best.

How to prepare the poached eggs

Poached eggs are a different kind of animal, but they are so delicious when you make them. I have three poached egg rules:

  • Never let your water go above a simmer
  • Swirl the water to make a “whirlpool” and drop the egg in the center
  • Crack the egg into a bowl before you drop it in

For this recipe I recommend that you 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.

How to make the breadcrumb topping

The breadcrumbs here are up to you, but what is absolutely necessary is that you get some kind of carb-y crunch in this recipe. You’ll have tons of other crunch coming from the asparagus and the vegetables, but there’s no kind of crunch like a bread crunch. You get the idea.

Of course, you can also sub out a bread crunch for a nut crunch, just make sure the nuts are nice and toasty. We need the toasty element.

My favorite way to prepare these bread crumbs is to toast day-old bread in the oven at 350F for about 5-10 minutes, it gives the perfect level of browning and crispness, and you can do this with any nuts or seeds as well!

Looking for other easy lunch recipes?

I love lunch. Lunch is a love language. Here are a few other simple, delicious lunch recipes on the blog:

Socca – Niçoise chickpea pancake
Socca is only a few ingredients, finished in the oven and perfect for an easy snack or as the base of a healthy meal. This socca is topped with a parsley oil salad, but really you can add whatever you want to make it your own.
Check out this recipe
Spicy Tomato Beans with Hot Honey
These beans are comforting and easy, just what a weeknight dinner should be. They take inspiration from a classic vodka sauce, but use a few tweaks and adjustments to turn the base sauce into a light, simple weeknight dinner.
Check out this recipe
Herby Lentil, Feta & Olive Bowl
This salad was inspired by olive tapenade, but it really gives so much more. It's rich with lentils and feta, but bright because of all the other crunchy, herby supporting characters.
Check out this recipe

And that’s it for this quick and easy asparagus recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Asparagus Salsa Verde & Poached Eggs

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:15 minutes mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Fusion, Italian
Keyword: asparagus, salsa verde
Servings: 2 servings

Ingredients

  • 1 small shallot
  • 1 large handful of parsley leaves
  • 1 tbsp capers
  • Juice from one lemon
  • ¼ 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

  • Finely dice the shallot and roughly chop the parsley. Roughly chop up the capers. Add all the ingredients to a bowl.
  • Squeeze the lemon juice over the shallot, parsley and capers. Add the olive oil, mix and season with salt and pepper to taste.
  • 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.
  • 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.
  • If your bread crumbs are not already toasted, toast them in an oven at 350F for 5-10 minutes or until golden.
  • 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.

Posted In: Breakfast, Dairy Free, Dips + Spreads + Toppings, Recipes, Salads + Soups, Special Diets, Vegetables, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Small Batch Salad Dressing | Easy Red Wine Vinaigrette
Spicy Kale & Cabbage Salad
Heirloom Tomato Toast

Comments

  1. Indi says

    February 20, 2022 at 5:55 pm

    Tried it this morning and it was delicious. The flavors complement each other beautifully. Definitely adding it to my breakfast food rotation. Thank you for all the work you do with your recipes.

    • Justine says

      February 20, 2022 at 10:52 pm

      I’m so so glad you enjoyed it <3

  2. Ness says

    February 22, 2022 at 4:02 am

    5 stars
    Okay so I made this but I chose butter lettuce and spinach and I cut up the asparagus and grilled it with garlic and salt and pepper and tossed it in as a garnish and it was ahhhhhhh mazing

    • Justine says

      February 22, 2022 at 11:39 am

      that sounds AMAZING – omg I’m so glad you made this!

Next Post >

Twice Roasted Salt & Vinegar Potatoes

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Sugared Fig Scones
  • Blueberry Cookies | Vegan & Naturally Blue!
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue