Asparagus Salsa Verde (With An Egg)
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.
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
- 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 350°F 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.