I've made this salad many times for my family. I've even tried it out on some of my non-vegetarian friends. I was surprised they ate it, and they were surprised how much they enjoyed it. A couple tips: try to get thin asparagus, it's easier to cook and works better in the salad. Also get it when it's in season. It's always better. Arugula is a peppery green that accents this salad nicely. I'm a big fan of arugula. If you haven't had it before, don't go crazy with it. This is a Vegetarian Times recipe. It's for two. Modify for your friends as necessary.
5 teaspoons olive oil
1 clove garlic, minced
1 1/2 teaspoons fresh thyme leaves
12 asparagus spears trimmed
2 large eggs
2 tablespoons fresh chives
1/2 teaspoon lemon juice
2 cups arugula
1 head Belgian endive, leaves separated
1 oz Parmesan cheese, shaved (about 1/4/cup)
Mix oil, garlic and 1 teaspoon of thyme in a small bowl to make a garlic oil.
Heat 2 teaspoons of garlic oil in a skillet over medium-high heat. Add asparagus, cover and cook 3 minutes, or until tender. Transfer to a plate.
Fry eggs in 1 teaspoon of garlic oil in skillet over medium-high heat. Sprinkle with 1 tablespoon of chives.
Whisk lemon juice in remaining garlic oil; season with salt and pepper and toss with arugula and endive in a large bowl
Divide greens between 2 plates; top with 6 asparagus spears and 1 egg each. Sprinkle with remaining chives and thyme. Garnish with shaved Parmesan.