- 1 pound medium-width asparagus spears, trimmed
- 9 Easter egg (multicolored) radishes, trimmed (about 1 bunch)
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon red wine vinegar
- 2 teaspoons thyme leaves
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup Crunchy Fried Millet
- 4 large eggs
- calories 270
- fat 19.2 g
- satfat 3.3 g
- monofat 11.4 g
- polyfat 3.8 g
- protein 11 g
- carbohydrate 15 g
- fiber 4 g
- sugars 3 g
- Est. Added Sugars 0 g
- cholesterol 186 mg
- iron 4 mg
- sodium 378 mg
- calcium 67 mg
How to Make It
Preheat oven to 425°F.
Place asparagus and radishes on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss gently to coat. Sprinkle with 1/4 teaspoon salt. Roast at 425°F for 15 minutes or until crisp-tender and lightly browned, stirring after 8 minutes.
Combine 1 1/2 tablespoons oil, 1/4 teaspoon salt, vinegar, thyme, mustard, and pepper in a small bowl, stirring well with a whisk. Add 1 tablespoon vinaigrette to Crunchy Fried Millet; toss to coat.
Divide radish mixture evenly among 4 plates; drizzle remaining vinaigrette evenly over salads. Spoon about 3 tablespoons Crunchy Fried Millet mixture over each salad.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon, placing 1 egg on each salad.
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