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Arugula, Egg, and Charred Asparagus Salad

Photo: Jennifer Causey
Total time 20 mins
Yield

Serves 4 (serving size: about 2 cups salad and 1 egg)

Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek yogurt has a lusciousness and milder tang than lower-fat yogurt. It’s the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.  

Ingredients

  • 4 large eggs in shells
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces medium asparagus, trimmed
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1 (5-oz.) pkg. baby arugula

Nutrition Information

  • calories 148
  • fat 10.1 g
  • satfat 3.3 g
  • monofat 4.4 g
  • polyfat 1.6 g
  • protein 10 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 189 mg
  • iron 3 mg
  • sodium 446 mg
  • calcium 119 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.
  2. Bring a small saucepan filled with water to a boil. Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
  4. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and 1 tablespoon water in a medium bowl, stirring with a whisk. Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.