Asparagus Salad with Poached Eggs and Tapenade Toasts

Asparagus Salad with Poached Eggs and Tapenade Toasts

Even since I made this for lunch many weeks ago, I have been trying to do something a little more special for lunch on Sundays.  It used to be that Sunday was my big day to cook a grand meal.  But then the Big Green Egg came along, and we have renamed Sunday “Egg Day.”  Don’t get me wrong, I look forward to “Egg Day” each week, but it has finally caught up to me that I miss my cooking day.  Baking stuff for the kid’s lunches is great, and making breakfast treats is awesome, but I miss making that one big meal that you can sit down and really be proud of.

I am not sure how it happened, but all of a sudden I started focusing on Sunday lunches.  It used to be that every Sunday I would just eat leftovers, or make myself an egg sandwich.  Usually I exercise in the morning, so by lunch I am craving some protein – and an egg sandwich hits the spot.  So instead of egg sandwiches, I started thinking about other egg dishes that would hit the spot.  I found this recipe a while ago in Cooking Light, and have been waiting until asparagus season to try it out.  I was actually waiting to make this for dinner one night – but wouldn’t it be an even better lunch?  Of course!

As I was preparing my dish, my younger daughter looked over at what I was doing with intrigue.  I asked her what she wanted to for lunch, and she quickly said, “whatever you are making!”  I loved it.  She was so excited to have her own beautiful Sunday lunch.  We felt like we were eating at a restaurant.  We both gobbled this down so quickly, I could have eaten two portions.  Scraping up that yolk with the asparagus, and then taking a bite of toast was just plain gleeful.  I can hardly wait for next Sunday…not just for dinner, but for lunch too.

Ingredients

  • 1 1/2 pounds asparagus spears, trimmed
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons fresh orange juice, divided
  • 2 1/2 tablespoons olive oil, divided
  • 4 teaspoons white wine vinegar, divided
  • 1 tablespoon capers, chopped
  • 1/2 teaspoon ground fennel seeds
  • 1 1/2 ounces kalamata olives, pitted and coarsely chopped (about 1/3 cup)
  • 1  garlic clove, minced
  • 12  (1/2-ounce) slices whole-wheat baguette
  • 6  large eggs
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt

Preparation

Preheat broiler to high.

Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain; keep warm.

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

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.

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

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.

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

For a printer-friendly version of this recipe, please click here:  Asparagus Salad with Poached Eggs and Tapenade Toasts

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3 thoughts on “Asparagus Salad with Poached Eggs and Tapenade Toasts

  1. I LOVE asparagus and egg together– this dish looks great. I have an asparagus-egg dish planned for this week myself! :)
    I have a random question for you too- if you don’t mind…
    Where do you adjust the setting to truncate your post in the reader- so that you go to your site to read the full post?
    I would very much appreciate your help! I can’t figure it out!! :)
    Thanks- Josette

  2. I would definitely look forward to this meal too. I never thought about eggs and asparagus together. Mr. N will flip for this. In fact, I think we all might. I enjoy a day of cooking on the weekends too. Sometimes it’s the only time we get to sit down together for a warm meal! I like that you’ve taken to lunches. That’s a great time of day on the weekend to relax together.

  3. Great elegant meal. I would love to see the egg oozing out over the delicious toasts and asparagus. I might have to give this recipe a try this weekend. Well minus the asparagus for the teenagers.. LOL

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