Just looking at this makes me want to run down into my kitchen and make myself this salad right now. It was that good. And 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. So here goes;
Lemon vinaigrette (simply mix some zest and the juice from half a lemon with olive oil, a bit of garlic powder, and salt and pepper to taste. You can further simply 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.)
Yolks of two hard boiled eggs*
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) 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’.
As life gets busier and busier with two small boys and a new business, I am loving these recipes that I like to call “assemblies.” Look for more and more of these showing up here. There may even be a cookbook dedicated to them in the works.
Next Monday, Monday Coffee Break returns (my “best of” for foodies) with a rundown of my new favorite cookbook finds. One of my favorite things to do in the Winter months is to hunker down with copious amounts of cookbooks and hunt for new recipes and flavor ideas.(newly discovered: the library has a ton of amazing cookbooks!)
See you then!