Tuesday, May 20, 2014

Asparagus, Tomato and Egg Salad

I know other bloggers always have something interesting to post about before they put up their purty pictures with their recipes....but I do not really get the 'purty pictures' others get and my life consists of sitting in a recliner and caring for small children at the moment. Kevin and I are going on a Dolphin Cruise for a good friend's bday this weekend....so I look forward to that....

The salad below was very satisfying. And easy. You may have to reduce the roasting time if you have itty bitty skinny asparagus, just keep an eye on it. 

Asparagus, Tomato and Egg Salad

1 pound asparagus spears
6 Roma tomatoes, seeded and chopped
4 hard-cooked eggs, sliced into eighths

Preheat oven to 400. 

Break of woody ends of asparagus and line up on baking sheet. Drizzle spears with olive oil and roast for 15 to 20 minutes, until tender. Cool. When cool enough to touch, cut into 1 to 2 inch pieces. 

Combine asparagus, eggs and tomatoes in a bowl. Drizzle with vinaigrette and toss to coat. 

Dig in!

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