Asparagus Salad

I love recreating meals I’ve had while eating out. Granted, I usually put my own twist on the dish. But still, I try to get as close to the original dish’s taste as possible. It’s like a challenge for me.

For my birthday this year, I went to a restaurant and ended up eating an asparagus salad. Overall, it was pretty simple to guess the ingredients. What really captured my interest in recreating this dish, however, was the egg on top. I love eggs. And on top of a salad? I’m in.

In non-related food news, I’m excited to announce that I’m going to India in January 2015! Not only do I get to do some sight seeing, but I’m also going to be teaching in some of the villages! And I know, that’s still awhile away, but this is a big deal for me. I’ve never been outside the country (or traveled around this country, as a matter of fact). I’ve lived in South Jersey all my life, surrounded by corn fields and apple orchards. The most exciting thing that happens to me is a runaway horse or sheep wandering into my front yard. So, let the count down begin!

Asparagus SaladAsparagus Salad 

Ingredients: 

2 tbsp pine nuts

2 lb Asparagus

1 pint cherry tomatoes

2 tbsp olive oil

1 tbsp lemon juice

feta cheese, (optional)

salt and pepper, to taste

eggs (1 for each person)

Directions: 

In a bread pan, spread out pine nuts. Bake at 375 for 8 minutes, shaking pan occasionally to prevent burning. Afterwards, IMMEDIATELY transfer the pine nuts to a bowl to stop the cooking process and let cool.

Preheat the oven to 425 degrees. Break off the tough ends of the asparagus. Place spears and tomatoes in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour on top of asparagus and tomatoes, add salt and pepper, and toss. Place the asparagus and tomatoes on baking pans and roast in the oven for 20 minutes.

Meanwhile, cook egg(s), sunny side up.

After asparagus and tomatoes are done, spread out on individual plates. Sprinkle with cooled pine nuts and feta cheese. Slide 1 egg on top of each plate and finish with more salt and pepper, to taste.

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8 responses to this post.

  1. This looks wonderful. Congrats on your upcoming travels – how exciting!

    Reply

  2. Good for you recreating meals! I’ve never tried that before.

    Reply

  3. This is my kind of recipe–delicious, somewhat healthy, and simple.
    Congratulations on India! How did you get an opportunity like that?

    Reply

  4. Reblogged this on food thoughts to share and commented:
    I thought this was a great simple light meal that looked great and I am sure tasted great. Love the colours!

    Reply

  5. […] enough, it seemed like it was only a few weeks ago that I announced in this post that I was going. But then again, with all the preparation and book drives (we collected over 1,200 […]

    Reply

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