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) Tip: : To make shaved cheese for topping salads or pasta, use a vegetable peeler to thinly shave slices off a block of hard cheese, such as Parmigiano-Reggiano, Asiago or Pecorino Romano.

Description

Asparagus Salad Topped With Poached Eggs, Recipe

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