© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

The East Room • London Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.  More Substantial Salads

How to Make It

Step 1    

In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.

Step 2    

Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.

Step 3    

Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.

Step 4    

In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.

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