Asparagus Salad with Poached Eggs

The great thing about this recipe is that it is super low carb, full of flavor, and you can eat it any time of the day! It would make a great breakfast, or a great dinner. Plus, it just doesn't get any easier or faster.

original recipe via eatingwell.com

Grocery List Items:
Asparagus
Arugula

Want to save even more time when you make this dish? Here's how to properly prep asparagus:
Rinse the asparagus first. Then hold it by both ends, and gently bend it until the tough part snaps off. Takes way less time than chopping or peeling, and you're guaranteed to have just the delicious tender part of the asparagus. I thought the whole thing would just break in half, but actually it breaks perfectly. It's also really fun, and kind of like magic!

Asparagus Salad with Poached Eggs
1 lb asparagus, trimmed
1 tbsp + 1 tsp olive oil
2 tbsp lemon juice
1 tsp mustard, brown or yellow
4 eggs
4 cups baby arugula
1/2 cup shaved parmesan
salt + pepper

Preheat the oven to 450 degrees Fahrenheit. Toss the asparagus with 1 tsp olive oil, and a little salt and pepper. Roast in the oven about 15-20 minutes, stirring once, until they are nice and tender and browned.

While you wait, mix together 1 tbsp olive oil, lemon juice, and mustard to make a dressing.
While the asparagus is in the oven, set a pot of water on to boil, to make the poached eggs. Bring the water to a boil, then down to a simmer. When there is about 5 minutes left for the asparagus, carefully crack the eggs one by one into the simmering water. Let the eggs cook about 4-5 minutes, or until they are as done as you like them.
When the asparagus is finished, you can serve it on top of about a cup of arugula per person, then topped with two eggs. Drizzle with dressing and sprinkle with a few pieces of parmesan cheese.

Delicious and super healthy! Will you eat it for dinner or for brunch?