A fabulous salad for a meatless brunch or a light dinner, or a starter for a Mediterranean meal. Great with grilled chicken or fish.
All the components of this recipe are best made a bit ahead. When nearly ready to serve, preheat the grill to high, then grill the asparagus and poach the eggs, then assemble.
Shortly before serving:
Preheat grill to high. Place asparagus on a plate, drizzle with olive oil and give them another roll to lightly coat. Grill until just done and the color slightly turns. Remove, sprinkle with salt and let cool to room temperature.
Poach eggs using the recipe for Poached Eggs in the microwave, or your own method (Eggs may be made slightly ahead and held on a damp plate.)
To serve, divide quinoa among four plates. Top with asparagus. Arrange egg and olives on the plates, Drizzle with dressing, then sprinkle with parsley and shaved cheese. Season to taste with salt and pepper. This can also be served as a Salad Bowl, chop the asparagus, while not as attractive is just as good.
Keywords: Asparagus, Bargain Meal of the Week, Breakfast or Brunch Dish, Cheese, Eggs, Main dish salad, Olives, parmesan, Poached egg, Quinoa, Salad, Salad Dressings