Asparagus Salad with Poached Eggs and Tapenade Toasts

Name: Asparagus Salad with Poached Eggs and Tapenade Toasts
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams asparagus spears, trimmed; 14 grams 12 whole-wheat baguette; 0 teaspoons black pepper; 1 Tbsp capers, chopped; 6 larges eggs; 1 teaspoons ground fennel seeds; 1 garlic clove, minced; 79 milliliters 1/2 ounces kalamata olives, pitted and coarsely chopped (about; 0 teaspoons kosher salt; 3 Tbsps olive oil, divided; 3 Tbsps fresh orange juice, divided; 1 teaspoons grated orange rind; 4 teaspoons white wine vinegar, divided

Asparagus Salad with Poached Eggs and Tapenade Toasts is a dairy free and vegetarian side dish. This recipe serves 6. One serving contains 161 calories, 8g of protein, and 11g of fat. If you have asparagus spears, olive oil, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 34 minutes.

Instructions

Preheat broiler to high.

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Broiler

Bring a large saucepan of water to a boil.

Ingredients you will need

Water

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Sauce Pan

Add asparagus; cook 3 minutes or until crisp-tender.

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Asparagus

Drain; keep warm.

Combine rind, 2 tablespoons orange juice, 2 tablespoons oil, and 2 teaspoons vinegar in a bowl, stirring well with a whisk.

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Orange Juice

Vinegar

Beef

Cooking Oil

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Whisk

Bowl

Place remaining 1 tablespoon orange juice, remaining 1 1/2 teaspoons oil, capers, fennel seeds, olives, and garlic in a food processor; process until finely chopped.

Ingredients you will need

Fennel Seeds

Orange Juice

Capers

Garlic

Olives

Cooking Oil

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Food Processor

Place baguette slices on a baking sheet. Broil 2 minutes or until golden, turning after 1 minute.

Ingredients you will need

Baguette

Equipment you will use

Baking Sheet

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in remaining 2 teaspoons vinegar. 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.

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Custard

Vinegar

Water

Egg

Equipment you will use

Slotted Spoon

Frying Pan

Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates.

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Spread

Drizzle asparagus with dressing, tossing gently to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with pepper and salt.

Ingredients you will need

Poached Egg