Spice in the Kitchen: Warm Grilled Asparagus Salad

Warm Asparagus Salad with Broiled Tomatoes, Pine Nuts and Raw Parmesan (vegan-izable)
serves 2

  • 2 bunches of asparagus (chopped into tiny, 1/2 inch pieces)
  • 1 cup of grape tomatoes (cut in half lengthwise)
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 1/4 tsp nutmeg
  • 1 TB lemon juice
  • 2 TB pine nuts
  • 2 TB raw parmesan cheese (The real kind, not the shake kind. If vegan, use something like this.)

  1. Fire up broiler. Place tomatoes cut side up on a baking sheet. Sprinkle with 1/2 TB of olive oil, salt and pepper. (I always use fresh crushed pepper and Himalayan pink sea salt.) Place sheet under broiler. Remove pan when tops of tomatoes just start to get deep brown spots--anywhere from 5-15 minutes depending on your broiler. Keep an eye on them so they don't burn.
  2. While your tomatoes are broiling, sauté your cut asparagus in olive oil until they begin to brown. Add salt, pepper, nutmeg, stir and then add lemon juice. Remove from heat.
  3. To plate, take half of the asparagus and neatly place on your plate or boil. Top with tomatoes, then pine nuts and then cheese. Easy, yummy and simple.

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