An asparagus salad with vegetables like green beans, broccoli, and zucchini

Get rid of the idea that salads only belong in salad bowls right now.

Green beans, broccoli, zucchini, asparagus, and other cruciferous vegetables, as well as romaine or iceberg lettuce, are all excellent salad base ingredients.

The reward is a contrast of textures, as is so evident in this asparagus salad dish: the tender snap of the asparagus, the creaminess of the soft egg yolks, and the crunch of the toasted bread crumbs.

It could be a light meal or a warm-up for dinner. Even better, multiply the recipe by two and freeze some for hectic weeknights. Enjoy!

AuthorSilvia lemon
Preparation Time05 minutes
Cooking Duration20 minutes
Total Time25 minutes
CategoryBreakfast           
Calories290
Protein17g
Servings4
CuisineAmerican
DietVeg

Ingredients

  • 1 bunch of asparagus –  woody ends removed
  • 1⁄2 cup homemade bread crumbs
  • 3 Tbsp olive oil
  • 4 slices prosciutto, cut into thin strips
  • 2 Tbsp balsamic vinegar
  • 4 large eggs
  • Coarse sea salt and black pepper to taste

(Make another Recipe – Healthy, refreshing and flavorful super quick cottage cheese salad)

How to make Asparagus salad

Add a generous amount of salt and bring a big saucepan of water to a boil.

When the asparagus is barely tender, add it and simmer for 3 to 4 minutes.

Drain and run under cold water to stop the cooking process.

In a sizable nonstick sauté pan, warm 1 tablespoon of the oil. Simply cook the eggs for 5 minutes, or until the whites are set but the yolks are still runny, after cracking them into the pan.

Four plates should have asparagus on them.

Each plate is garnished with a fried egg, bread crumbs, and pieces of prosciutto.

Add salt and black pepper, and then drizzle with the vinegar and remaining olive oil.

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