Asparagus Salad with Eggs and Herbs

• 5 tsp. olive oil
• 1 clove garlic, minced
• 1 1/2 tsp. fresh thyme leaves
• 12 asparagus spears, trimmed
• 2 large eggs
• 2 Tbs. minced fresh chives
• 1/2 tsp. lemon juice
• 2 cups arugula
• 1 head Belgian endive, leaves separated
• 1 oz. Parmesan cheese, shaved (about 1/4 cup)

1. Mix oil, garlic and 1 tsp.
2. thyme in small bowl.
3. Heat 2 tsp.
4. garlic oil in skillet over medium-high heat.
5. Add asparagus, cover, and cook 3 minutes, or until tender.
6. Transfer to plate.
7. Fry eggs in 1 tsp.
8. garlic oil in skillet over medium heat.
9. Sprinkle with 1 Tbs.
10. chives.
11. Whisk lemon juice into remaining garlic oil; season with salt and pepper, and toss with arugula and endive in large bowl.
12. Divide greens between 2 plates; top with 6 asparagus spears and 1 egg each.
13. Sprinkle with remaining chives and thyme.
14. Garnish with shaved Parmesan.

olive oil, clove garlic, thyme, eggs, fresh chives, lemon juice, arugula, endive, parmesan cheese

Taken from www.vegetariantimes.com/recipe/asparagus-salad-with-eggs-and-herbs/ (may not work)