Take advantage of what’s in season with this super easy salad! I love asparagus and this is one of my favorite salads that is simple, quick, and delicious. Any salad is easily taken to the next level with an egg and this recipe also has a delicious mustard onion vinaigrette.
-1 tbl of olive oil
-1 1/2 tbl of white balsamic
-1 tbl of mustard
-2 tsp of soy sauce
-2 tsp of honey
-Sriracha or hot sauce to taste (optional)
-1 medium garlic clove, minced
-1 medium scallion or spring onion, finely chopped
-A small bundle of asparagus
-Lettuce (I used a baby spinach blend)
-1 tsp of olive oil
-1/4 tsp of salt
Preheat the oven to 425 degrees. Trim the asparagus and then toss in the 1 teaspoon of olive oil and 1/4 teaspoon of salt. Roast the asparagus until it starts to become tender, about 10 to 15 minutes. Let cool.
To make the dressing, whisk together olive oil, white balsamic, mustard, soy sauce, honey and hot sauce. Then add in garlic and scallions.
Cook both eggs in a non-stick pan on medium heat. To get them over easy it should take about 3 minutes.
To assemble the salad, chop the roasted asparagus into bit-sized pieces and combine with the lettuce. Toss with the vinaigrette and separate into two portions. Top each with the over easy egg, some fresh pepper, and enjoy!
Photo Credit: Emilie Nadler
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