Warm Asparagus and Tomato Salad
You can never have too many side dish recipes, so give Warm Asparagus and Tomato Salad a try. This gluten free and primal recipe serves 2 and costs $2.56 per serving. One serving contains 371 calories, 11g of protein, and 33g of fat. Head to the store and pick up salt and pepper, mixed greens, garlic, and a few other things to make it today. 280 people were impressed by this recipe. It is brought to you by Neighbor Food Blog. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 73%, this dish is solid. Try Caramelized Scallops On Warm Asparagus & Tomato Salad, Asparagus With Warm Tomato Vinagrette, and Warm roast asparagus salad for similar recipes.
Servings: 2
Cooking duration: 20 minutes
Ingredients:
12 asparagus spears
1 Tablespoon butter
2 eggs
2 cloves garlic
2 cups mixed greens
3 Tablespoons olive oil, divided
2 Tablespoons shredded Parmesan cheese
Salt and Pepper
2 tomatoes, quartered
Equipment:
oven
baking sheet
aluminum foil
frying pan
Cooking instruction summary:
Preheat the oven to 425 degrees. Place the sliced tomatoes on a baking sheet lined with foil. Drizzle with 2 Tablespoons of olive oil and sprinkle lightly with salt. Roast for 15-20 minutes or until tomatoes are soft. Remove from the oven and set aside.Heat the remaining oil in a skillet over medium heat. Add the asparagus spears and cook until bright green and crisp, yet tender, about 5 minutes. Add the garlic and saute for an additional minute. Remove the asparagus from the skillet.Add the butter to the skillet and let it melt. Crack the two eggs into the skillet and let them cook until the whites are nearly set. If desired, flip the egg for 30 seconds to 1 minute to finish cooking the whites.Meanwhile, place a cup of greens on two separate plates and split the asparagus spears evenly between them. Top with the roasted tomatoes and Parmesan cheese. Top each plate with the fried egg. Sprinkle with salt and pepper. Serve immediately.
Step by step:
1. Preheat the oven to 425 degrees.
2. Place the sliced tomatoes on a baking sheet lined with foil.
3. Drizzle with 2 Tablespoons of olive oil and sprinkle lightly with salt. Roast for 15-20 minutes or until tomatoes are soft.
4. Remove from the oven and set aside.
5. Heat the remaining oil in a skillet over medium heat.
6. Add the asparagus spears and cook until bright green and crisp, yet tender, about 5 minutes.
7. Add the garlic and saute for an additional minute.
8. Remove the asparagus from the skillet.
9. Add the butter to the skillet and let it melt. Crack the two eggs into the skillet and let them cook until the whites are nearly set. If desired, flip the egg for 30 seconds to 1 minute to finish cooking the whites.Meanwhile, place a cup of greens on two separate plates and split the asparagus spears evenly between them. Top with the roasted tomatoes and Parmesan cheese. Top each plate with the fried egg. Sprinkle with salt and pepper.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
