NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 oz smoked salmon

1 cup asparagus spears

2 cups mixed baby greens

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh dill

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the eggs into the water, and simmer for 6.5 minutes for a jammy yolk.

• 2

  Prepare an ice bath and immediately transfer the eggs into it once the timer finishes to stop the cooking process.

• 3

  Steam or blanch the asparagus spears for 3 minutes until tender-crisp, then plunge them into the ice bath to maintain their bright green color.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.

• 5

  Place the mixed baby greens and blanched asparagus in a large bowl, then drizzle with half of the dressing and toss gently to coat.

• 6

  Peel the cooled eggs and slice them in half.

• 7

  Arrange the dressed greens on a plate, top with the smoked salmon slices and egg halves, then finish with the remaining dressing and a shower of fresh dill and chives.