Food & Wine

Grilled Asparagus Salad with Fried Eggs

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Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground pepper
• 1 pound medium asparagus, trimmed
• 2 tablespoons unsalted butter
• 6 large eggs
• 6 cups baby arugula
• 3/4 cup freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)

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Instructions

1. In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.
2. Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
3. Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
4. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.

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Notes