ROASTED ASPARAGUS AND ARUGULA SALAD WITH POACHED E

Roasted Asparagus and Arugula Salad with Poached E image

Provided by Lynette ! @breezermom

Number Of Ingredients 11

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1 pound(s) green asparagus, trimmed
3 tablespoon(s) extra-virgin olive oil, divided
1/2 teaspoon(s) black pepper, freshly ground, divided
1/4 teaspoon(s) kosher salt, divided
3 tablespoon(s) shallots, minced
2 tablespoon(s) fresh lemon juice
2 teaspoon(s) fresh tarragon, chopped
5 ounce(s) baby arugula
1 tablespoon(s) white wine vinegar
4 large eggs
4 slice(s) italian bread, toasted and cut in half diagonally

Steps:

Preheat oven to 450 degrees.
Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons oil; sprinkle with 1/4 teaspoons pepper and 1/8 teaspoons salt. Toss gently to coat; arrange in a single layer. Bake at 450 degrees for 5 minutes or until crisp-tender.
Place remaining 7 teaspoons oil, 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, shallots, juice, and tarragon in a large bowl; stir well with a whisk. Add arugula; toss gently to coat.
Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 1/4 of the asparagus.
Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat; simmer. Add vinegar.
Break each egg into a custard cup, and pour each gently into the pan; cook 3 minutes or until desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon. Place 1 poached egg on each salad. Sprinkle with the remaining 1/8 teaspoon pepper. Arrange 2 bread halves on each serving.