asparaguseggsalad

Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis.

Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis.

Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com

From Chef Curtiss: The runny and warm egg yolk makes for stunning richness in this Parisian brasserie-inspired salad.

Grilled Asparagus & Egg Salad

4
  • 1lbasparagus, trimmed to 5" length
  • 1Tbspextra virgin olive oil
  • 4large eggs
  • 1Tbspextra virgin olive oil
  • 2ozparmesan cheese, freshly grated
  • sea salt, to taste
  • fresh ground black pepper, to taste
  1. Preheat a grill to medium-high heat.
  2. Toss the asparagus with 1 tbsp of the olive oil, season with salt and pepper and place on the grill. Cook asparagus for 5 minutes or until slightly charred but still somewhat firm. Remove from heat and hold warm.
  3. Cook the four eggs sunny side up style (using one tsp of olive oil per egg use a non-stick skillet to cook the egg only on one side until the egg white has set firm but the yolk is still raw).
  4. Divide the asparagus on plates and top each pile of asparagus with an over easy egg.
  5. Top each salad with a grating of parmesan cheese and serve.
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Nutrition Facts

Servings: 4

Amount Per Serving

  • Calories: 213
  • Total Fat: 14.91g
  • Cholesterol: 196mg
  • Sodium: 316mg
  • Total Carbs: 4.76g
  • Dietary Fiber: 2.38g
  • Sugars: 2.32g
  • Protein: 14.19g

Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer.  Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.

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