Asparagus and Arugula Salad with Poached Eggs

• 1 pound asparagus trimmed
• 2 1/2 tablespoons olive oil, extra-virgin divided
• 1 x salt and black pepper to taste
• 1 each lemon zest
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons shallots finely chopped
• 1/2 teaspoon dry mustard
• 4 large eggs
• 4 tablespoons white vinegar or rice vinegar
• 7 ounces arugula (roquette) baby, 10 cups
• 13 cup parmesan, parmigiano-reggiano cheese, grated shaved or grated

1. Preheat oven to 450F.
2. Add asparagus, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl, and toss until well mixed and coated.
3. Transfer to a large rimmed baking sheet in a evenly single layer.
4. Roast, stirring once or twice until very tender but still crispy, 16 to 18 minutes.
5. Meanwhile, whisk the remaining olive oil, salt and pepper to taste, lemon zest, lemon juice, shallot and dry mustard in the bowl.
6. Set aside 4 teaspoons of the dressing in a small bowl.
7. When the asparagus is done, set aside to let cool while you poach the eggs.
8. Break each egg into its own small bowl.
9. Bring a Dutch oven with 2 inches of water to a boil.
10. Pour in the vinegar.
11. Reduce to a gentle simmer.
12. Submerging the lip of each bowl into the simmering water, slowly pour in the eggs, one at a time.
13. Boil for 4 minutes for soft set, 5 to 6 minutes for medium set and 8 minutes for hard set.
14. With a slotted spoon, remove the eggs from water to a clean kitchen towel to let drain for 1 or 2 minutes.
15. Add arugula in the large bowl, and toss with remaining dressing until well coated.
16. Divide the salad among 4 plates.
17. Arrange asparagus and a poached egg on top of each plate and drizzle with 1 teaspoon of the reserved dressing.
18. Sprinkle some parmesan cheese on top.
19. Serve with crusted bread if desired.

olive oil, salt, lemon zest, lemon juice freshly squeezed, shallots, dry mustard, eggs, white vinegar, arugula, parmesan

Taken from recipeland.com/recipe/v/asparagus-arugula-salad-poached-52094 (may not work)