6 large eggs in shells
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 tablespoon extra-virgin olive oil
12 ounces medium asparagus, trimmed
¼ cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon water
1 (5 ounce) package baby arugula
6 Easter radishes, sliced
Preheat broiler to high. Bring a small saucepan filled with water to a boil. Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters, and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper.
Combine olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
Combine remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, yogurt, juice, and 1 tablespoon water in a medium bowl, stirring with a
whisk. Add arugula and radishes; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.
Serve with shaved Parmesan cheese.
Serving: 4 – 6
Recipe by: Cooking Light
© Souders Studios 2018