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Prep time: 15 min
Cook time: 15 min
Servings: 4
Yield: 1 - 100 gram
Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad.
Ingredients
4 large eggs
3/4 tsp kosher salt, divided
1/2 tsp black pepper divided
12 ounces medium, trimmed asparagus
Dressing
1 tbsp olive oil infused with lemon
1/4 cup 0% fage yogurt
1 tbsp fresh lemon juice
1 tbsp water
1 pack baby arugula
Directions
Preheat broiler to high.
Bring a small saucepan filled with water to a boil. Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and 1 tablespoon water in a medium bowl, stirring with a whisk. Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.
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