Description
A light and refreshing salad of baked asparagus and tomatoes, served with eggs and parmesan.
Ingredients
Scale
- 20 stalks asparagus, ends trimmed
- 15 grape tomatoes
- 2 large eggs, boiled and peeled
- 2 tablespoons capers
- shaved parmesan cheese
- 1 tablespoon scallion, thinly sliced into strips (optional)
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon sherry vinegar
- Salt and pepper
Instructions
- Preheat oven to 350ºF.
- On a cooking tray, lay aluminum and brush with 1 tablespoon olive oil. Add asparagus and tomatoes. Bake asparagus in the oven for 15 minutes and take out and let cool to room temperature.
- Cook the tomatoes for an additional 8 minutes and take out. You can peel the skin or leave it on, it’s a textural preference. Let cool to room temperature.
- Put the eggs in a mixing bowl and mash with a fork until granular. Season with salt and pepper and set aside.
- Assemble the salad starting with a layer of asparagus. Top with a few tomatoes and add more asparagus. Repeat until all are used. Top with eggs, shaved parmesan, capers and scallions.
- Whisk olive oil with sherry vinegar and a little salt and pepper in a bowl and drizzle on top of the salad. Serve immediately.
Notes
Save this salad on a plate, covered with plastic wrap. Refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6.7g
- Sodium: 283mg
- Fat: 3.7g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 12.1g
- Fiber: 5.2g
- Protein: 11.2g
- Cholesterol: 186mg
