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Eat in: Asparagus & Arugula Breakfast Salad

16003099_10212655338162519_6102798134223086565_nJust looking at this makes me want to run down into my kitchen and make myself this salad right now. It was that good. And super simple. While I’m calling this a breakfast salad it’s wonderful anytime-breakfst, brunch, lunch, dinner, and any other time you want to eat something fresh, simple, and hella nutritious.

This preparation is so simple I’d rather call it an assembly than a recipe.

Ingredients:

Arugula

Lemon vinaigrette (simply mix some zest and the juice from half a lemon with olive oil, and salt and pepper to taste. You can further simplify this by squeezing some lemon over the arugula, drizzling on a bit of olive oil and sprinkling on some kosher-or other coarse-salt and pepper.)

Asparagus

Yolks of two hard boiled eggs*

Assembly:
Preheat oven to 425. Trim and wash your asparagus. place on sheet pan, drizzle and toss with olive oil and salt. Roast for 5-7 minutes (depending on thickness) until the asparagus is just cooked enough-it should be bright green and still crisp. While the asparagus cooks, place arugula on a plate, drizzle with vinaigrette. Place asparagus on top of arugula. Top with yolks. Take a bite. Smile.

*If you don’t have a favorite hard boiled egg recipe that yields beautiful bright yellow yolks, here’s one I use that has been fool-proof. Place eggs in a pot and cover with cold water. Bring to a boil. Turn off heat and cover eggs for 10 minutes. At 10 minutes, drain and run cold water over eggs, leaving them sit in cold water for a few minutes. Dry them and store them in a bowl in the fridge. Viola’.

Happy Cooking,

Rebekah



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