Asparagus and poached egg salad with yogurt feta dressing

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

---

This salad is beyond delicious, and although there are a few steps the final result is well worth the effort. Asparagus, pickled beans, tangy feta dressing, and topped with the crunch of toasted pita, this is really wonderful.

---

Ingredients

1 bunch asparagus, ends trimmed

2 tablespoons extra-virgin olive oil

4 eggs, at room temperature

Olive oil pita croutons

6 mini pitas, quartered

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper, to taste

Creamy feta dressing

1/4 cup feta cheese, crumbled

1/4 cup plain yogurt

1/4 cup mayonnaise

1 teaspoon lemon juice

1 green onion, thinly sliced

Freshly ground pepper, to taste

Pickled white beans

1/4 cup cider vinegar

1 bay leaf

1/2 teaspoon whole black peppercorns

1 teaspoon salt

1 teaspoon sugar

1/2 (19-ounce) can white beans, drained and rinsed

---

Preparation

For feta dressing, in small bowl, combine all ingredients. Mix well to combine, and refrigerate until ready to serve. Can be made up to 1 day in advance.

For pickled white beans, in small pot, heat vinegar, bay leaf, peppercorns, salt and sugar to simmer. Shut off heat and let steep for 5 minutes. Place beans in small bowl. Strain pickling liquid through fine mesh strainer over beans. Allow to sit for 1 hour or refrigerate overnight.

Preheat oven to 400°F. For croutons, toss pitas in olive oil and season well with salt and pepper. Bake for 5-10 minutes until golden brown. Croutons will crisp as they cool.

Toss asparagus with olive oil and spread in single layer on baking sheet. Bake in preheated oven for 5-7 minutes on lowest rack of the oven, turning once during cooking. Remove from oven once tender.

While asparagus cooks, poach eggs.

Arrange asparagus on platter (or 4 small plates), scatter with pickled white beans, arrange poached eggs on top, scatter croutons and dress with creamy feta dressing. Serve immediately. Serves 4.