Asparagus Salad with Soft-Boiled Egg

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Not only does this simple salad provide a balanced blend of protein, fat, and carbohydrates (PFC), it can be prepared in just 15 minutes with minimal mess in the kitchen. Enjoy it for breakfast, lunch, or even a light dinner!

Yield: 1 – 2 servings
Time: 15 minutes

Recipe Ingredients
For the salad: 1 bunch asparagus, ends trimmed and discarded
1/2 onion or shallot, sliced
1 – 2 eggs (1 per serving), sliced or halved
1/4 cup parmesan, grated or shredded
Salt and pepper to taste

For the dressing:
2 teaspoons butter, melted
Juice from 1/2 lemon

Recipe Preparation
1. Place 1 inch of water in a saucepan with a steamer basket and bring water to a boil. Place asparagus and onions in the steamer basket, reduce heat to a simmer, and cover. Steam for 5 to 8 minutes or until tender.
2. In a second saucepan, bring water to a boil and gently place eggs in the water. Cook for 5 minutes for a soft egg with a runny yolk and 6 to 7 minutes for mostly cooked egg with soft yolk. Cool the eggs in cold water before peeling.
3. On a plate, layer asparagus, onions, and egg. Sprinkle with grated parmesan.
4. Whisk lemon juice and butter together and drizzle over salad. Add salt and pepper to taste.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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