what’s cookin’? simple summer salad.

fresh asparagus, eggs, parmesan cheese and lemon on a white kitchen cutting board / sfgirlbybay

it’s definitely salad season around my house. if you’ve followed me on snapchat lately i’ve made both a yummy cucumber dill salad and a watermelon, feta & basil salad this week. and now i’m making one of my favorite summer meals — poached eggs over asparagus. it’s so simple and a nice light brunch, lunch or dinner. the folks at martha stewart asked if i might like to try out their beautiful Tri-Ply Copper Cookware set in exchange for a fun little recipe and they had me at ‘copper’! i love to cook and really like sharing easy recipes here for you, so i was thrilled to take them up on it.

how to make an easy summer salad using eggs and asparagus and shaved parmesan / sfgirlbybay

martha stewart copper pots and pans hung on white kitchen pegboard / sfgirlbybay

first off, though — these copper pots and pans are so pretty, we thought we’d go a little ‘julia child’ on you and display them against some pretty white pegboard — so easy to do (i got both the white hooks and the pegboard on amazon). i think this look would be smashing and a really efficient use of space in a small kitchen. but, i digress, on to the recipe — ready? this is a snap.

cooking an asparagus and poached egg salad using copper sauce pots / sfgirlbybay

i boiled water in both the large and small copper saucepans. for the poached eggs the trick to getting them to stay in a nice round shape is to add a dash of white vinegar to the water — it holds the eggs together ‘scientifically’ somehow — trust me. for the eggs, like to cook mine about 5 minutes max so the yolk is a little bit runny. for the asparagus, add them when the water is boiling for about 3-5 minutes max (until tender, but not wilting).

how to cook an asparagus and poached egg salad at home / sfgirlbybay

remove the asparagus to a platter; add the poached eggs on top. then i shave a little lemon zest over them; shave some pecorino romano cheese on top and add sea salt and ground pepper. i use maldon’s salt because it’s the best! and there you have it — a really easy and light summer meal. you could add toast or maybe some canadian bacon if you’re really hungry, but this is just right for a light breakfast or lunch. bon appetít!

recipe and instructions for cooking an asparagus with poached eggs salad / sfgirlbybay

martha stewart try-ply copper pots hanging on white pegboard / sfgirlbybay

modern kitchen with ingredients for poached eggs and asparagus salad / sfgirlbybay

fresh ground pepper over poached eggs with asparagus and shaved parmesan / sfgirlbybay

shaved parmesan on top of asparagus with poached eggs / sfgirlbybay

plated poached eggs with asparagus salad and parmesan / sfgirlbybay

Fork and knife cutting into the yolk of a poached egg over asparagus / sfgirlbybay

• photography by lily glass for sfgirlbybay.

6 Responses to “what’s cookin’? simple summer salad.”
  1. That looks so good and your photos are so bright and welcoming. Sadly, asparagus season already is over around here.

  2. Kari says:

    Yum! That looks delicious!

  3. chloe says:

    This meal looks great and I also love the kitchen.

    I just found a great salad recipe earlier today and it is great.

    Chicken, sundried tomatoes and spinach with olive oil and balsamic vinegar!

    Who doesn’t love salad in the summer?


  4. Olivia says:

    Do we have to buy these pots as a set or will they eventually be sold individually?

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