Just looking at this makes me want to run down into my kitchen and make myself this salad right now. It was that good. And simple. While I’m calling this a breakfast salad it’s wonderful anytime-breakfst, brunch, lunch, dinner, and any other time you want to eat something fresh, simple, and hella nutritious.
This preparation is so simple I’d rather call it an assembly than a recipe. So here goes;
Lemon vinaigrette (simply mix some zest and the juice from half a lemon with olive oil, a bit of garlic powder, and salt and pepper to taste. You can further simply this by squeezing some lemon over the arugula, drizzling on a bit of olive oil and sprinkling on some kosher-or other coarse-salt and pepper.)
Yolks of two hard boiled eggs*
Preheat oven to 425. Trim and wash your asparagus. place on sheet pan, drizzle and toss with olive oil and salt. Roast for 5-7 minutes (depending on thickness) While the asparagus cooks, place arugula on a plate, drizzle with vinaigrette. Place asparagus on top of arugula. Top with yolks. Take a bite. Smile.
How to make the perfect hard-boiled eggs
*If you don’t have a favorite hard-boiled egg recipe that yields beautiful bright yellow yolks, here’s one I use that has been fool-proof.
- Place eggs in a pot and cover with cold water.
- Bring to a boil.
- Turn off heat and cover eggs for 10 minutes.
- At 10 minutes, drain and run cold water over eggs, leaving them sit in cold water for a few minutes.
- Dry them and store them in a bowl in the fridge. Viola’.
- Always forgetting how long ago you boiled eggs? write the date boiled on the shell.
As life gets busier and busier with two small boys and a new business, I am loving these recipes that I like to call “assemblies.” Look for more and more of these showing up here. There may even be a cookbook dedicated to them in the works.
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