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
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
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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