Ingredients

The following ingredients have 2 Servings
  • 22 stalks asparagus ((I used asparagus tips as they're thinner))
  • 1 tbsp olive oil
  • salt and pepper (to taste)
  • 2 cups arugula
  • 1 cup microgreens
  • 1/2 avocado
  • 2 eggs
  • 2 tbsp sunflower seeds
  • 2 tbsp olive oil
  • 3 tsp lemon juice
  • 1/2 tsp shallot (finely diced)
  • 1/4 tsp dijon mustard
  • salt and pepper (to taste)

Instruction

  • Wash and trim the asparagus. Cut into 1 to 1 1/2 inch pieces.
  • Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.
  • Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6 1/2 minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7 1/2 minutes. Increase the heat until you reach a boil again.
  • While the eggs are boiling, create an ice-water bath in a bowl.
  • Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.
  • When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.
  • Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a 1/4 avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.