Here is a super-quick, super-healthy meal, perfect for those days when time (or disposition to cook) is not really on your side. That happens to me often, and it is so easy to just settle for a grilled cheese, but having a good meal always makes me feel better, and having too many grilled cheeses in a week make me feel like I am not really looking after myself... My trick then is to keep lots of vegetables in the fridge that are easy to prepare as well as washed, ready-to-eat salads.
Asparagus and eggs are always a good combination, I often have scrambles eggs with sauteed asparagus and roasted tomatoes for lunch. This time I poached my egg (oops, that didn't sound right...) and used one of those bagged mixed salads.
This dish took me no time to prepare and it is so easy to make I even feel a bit silly posting a recipe for it, but here it goes anyway.
Grilled Asparagus and Poached Egg salad Recipe:
A handful of asparagus, tough ends trimmed
1 large egg
Mixed greens or your salad of choice
Lemon vinaigrette (*see recipe bellow)
Heat the grill.
To poach the egg:
Fill a large pot with water about 3 inches deep and bring it to a simmer. Add a splash of white vinegar to the water and use a spoon to make a gentle swirl. Crack the egg in a small bowl, cup, ramekin or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until done, 3-4 minutes.
Meanwhile, coat asparagus with olive oil and grill for about 10 minutes, until they are cooked but still firm. Dress the salad greens with the vinaigrette.
Plate the salad by layering the greens, then asparagus and topping it with the poached egg. Add fresh Parmesan shavings and season to taste.
* Lemon Vinaigrette:
Use 1 part lemon juice, 1 part olive oil, salt and pepper to taste. Shake it well. Sometimes I add dried oregano to it, or Dijon mustard.