Lunch: Roasted Asparagus and Arugula Salad with Poached Egg

Recipe by David Bonom Pair this light entrée with some roasted new potatoes.

This recipe includes fertility superfoods such as:

Lemon, Asparagus

Health and fertility benefits of Roasted Asparagus and Arugula Salad with Poached Egg

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 pound green asparagus, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
1 (5-ounce) package baby arugula
1 tablespoon white wine vinegar
4 large eggs
4 (3/4-ounce) slices Italian bread, toasted and cut in half diagonally

Instructions

Preheat oven to 450 °.
Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss gently to coat; arrange in a single layer. Bake at 450 ° for 5 minutes or until crisp-tender.
Place remaining 7 teaspoons oil, 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, shallots, juice, and tarragon in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with one-fourth of the asparagus.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each salad. Sprinkle with remaining 1/8 teaspoon pepper. Arrange 2 bread halves on each serving.

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