Shaved Asparagus Salad with Fried Egg

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Asparagus

  Raw

  8 spear, medium or 128g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Arugula

  Raw

  2 cup or 40g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Feta cheese

  ½ oz or 14g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Parsley

  Raw

  1 tbsp or 4g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Trim an inch off the root end of the asparagus to remove the woody part. Using a vegetable peeler, shave the asparagus into thin ribbons starting from the root end.
2. In a medium nonstick skillet, heat one-third of the olive oil over medium-high heat.
3. Add the sliced shallot and cook for 1 minute until softened slightly. Add the asparagus ribbons, season with salt and pepper, and cook for 2 minutes, tossing occasionally, until al dente.
4. Transfer the asparagus mixture to a mixing bowl. Add arugula, chopped tomato, feta, lemon juice, and parsley, and toss to combine.
5. In the same skillet, heat the remaining olive oil over medium heat. Crack an egg into the pan, season with salt and pepper, and cook on low heat for 2-3 minutes until the white is set and edges are browned.
6. Serve the asparagus salad topped with the fried egg.

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