Asparagus and Poached Egg Salad with Burrata
Asparagus and Poached Egg Salad with Burrata
Open in full-screen mode

Asparagus and Poached Egg Salad with Burrata

20 MIN
15 MIN
4 to 6 servings



  1. Bring a pot of salted water to a simmer and add the vinegar. Break the eggs, one at a time, into a saucer and slide in the water. Poach for 2 to 3 minutes or until the desired doneness. The yolk should be runny and the whites cooked through. Remove the eggs using a slotted spoon and drain on paper towels.
  2. With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with parchment paper.
  3. Place the asparagus on the lined baking sheet and oil lightly. Broil for 5 minutes or until al dente (see note). Place a large serving platter and garnish with the watercress. Season with salt and pepper. Top with the cheese and poached eggs. Drizzle with the lemon juice and olive oil. Serve as an appetizer with sliced baguette.


Also try grilling asparagus for this recipe. Set the burners to high and grill the asparagus for 2 minutes on each side.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.