Warm Asparagus Salad With Roasted Tomato Vinaigrette

1. 1

   Preheat oven to 325 F.

2. 2

   In a large bowl, toss the tomatoes with 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a rimmed baking sheet that you've lined with parchment and bake for approximately 2 to 2 1/2 hours or until the tomatoes are roasted and beginning to brown. Remove pan from oven and let tomatoes cool slightly.

3. 3

   In a blender or in the bowl of a food processor, combine the tomatoes, mustard, vinegar and honey until well blended. Slowly add the 1/2 cup of olive oil and puree until smooth. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to use.

4. 4

   In a small saute pan, heat the remaining 1 tablespoon of olive oil over medium-high heat and saute the asparagus until bright green but still crisp, approximately 3-4 minutes. Transfer to two salad plates and top each with half of the pine nuts. Dress each salad with two tablespoons of vinaigrette and set aside.

5. 5

   In a separate frying pan coated with cooking spray, over medium heat, fry each egg to the desired degree of done-ness (I like mine with a runny yolk) and top each salad with an egg.

6. 6

   Sprinkle with Parmesan and season with salt and pepper. Serve immediately.

7. 7

   Leftover dressing can be refrigerated in an airtight container for up to 5 days.

* Per serving · 4 servings · Values may vary.