Warm Asparagus Salad With Roasted Tomato Vinaigrette Recipe

Name: Warm Asparagus Salad With Roasted Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups Grape Tomatoes; 3 Tablespoons Olive Oil, Divided; Salt And Pepper; 2 Tablespoons Dijon Mustard; 2 Tablespoons Red Wine Vinegar; 3 teaspoons Honey; 1/2 cups Olive Oil; 1 pound Fresh Asparagus, Woody Ends Removed; 1/4 cups Toasted Pine Nuts; 2 whole Large Eggs; Shaved Parmesan For Garnish

Servings: persons

2-1/2 cups Grape Tomatoes
3 Tablespoons Olive Oil, Divided
Salt And Pepper
2 Tablespoons Dijon Mustard
2 Tablespoons Red Wine Vinegar
3 teaspoons Honey
1/2 cups Olive Oil
1 pound Fresh Asparagus, Woody Ends Removed
1/4 cups Toasted Pine Nuts
2 whole Large Eggs
Shaved Parmesan For Garnish

1
Preheat oven to 325 F.
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
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
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
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
Sprinkle with Parmesan and season with salt and pepper. Serve immediately.
7
Leftover dressing can be refrigerated in an airtight container for up to 5 days.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/2 cups Grape Tomatoes, 3 Tablespoons Olive Oil, Divided, Salt And Pepper, 2 Tablespoons Dijon Mustard, and more.

Yes, Warm Asparagus Salad With Roasted Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Asparagus Salad With Roasted Tomato Vinaigrette

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