Asparagus Salad

Asparagus Salad
Serves: 1
1/3 Lean
3 Greens
1 ¼ Condiment
2 Healthy Fats
1 Egg (1/3 Lean)
1 C. Asparagus, raw or 4.72 oz. (2 greens)
½ C. Radishes, raw sliced or 2.05 oz. (1 green)
1 Tsp. Dijon Mustard (1 cond)
1 Tbsp. Apple Cider Vinegar OR Rice Vinegar OR Wine Vinegar (1/4 cond)
1 Tsp. Olive Oil (1 healthy fat)
1 oz. Shaved Full Fat Parmesan Cheese (1 healthy fat)
With a vegetable peeler shave the full length of each asparagus from end to tip forming “thin strips”.
Add the sliced radishes to the asparagus strips tossing with your fingers gently.
In a small bowl add the dijon mustard, apple cider vinegar and drizzle the olive oil whisking constantly to emulsify.
Add the “vinaigrette” to the asparagus strips and radishes tossing with two forks gently and let it rest for 3-5 minutes.
In a pot simmer approximately 4 inches of water (not boiling or the egg will cook hard boiled) add the egg carefully. Simmer for about 3-4 minutes, remove with a slotted spoon and dry in a paper towel.
Place poached egg over salad and sprinkle with the shaved parmesan cheese.
Serve immediately.
Enjoy!!!
FYI
This is a simple recipe, however; the longer the vegetables sit in the vinaigrette the soggy they will get. This is not suitable to make ahead and consume later. The vegetables can be shaved and refrigerate until ready to eat, then add the vinaigrette and shaved cheese.