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Ingredients

• 2 bunches asparagus (about 1 pound each), trimmed
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher sal, divided
• 1/2 teaspoon freshly ground pepper, divided
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 1/2 teaspoon dry mustard
• 4 large eggs
• 1/4 cup distilled white vinegar
• 1 7-ounce bag baby arugula (about 10 cups)
• 1/2 cup thinly shaved Parmigiano-Reggiano cheese (see Tip)

Description

Asparagus Salad Topped With Poached Eggs - The Huffington Post

Kitchen Daily