Grilled Tomatoes and Asparagus Salad

>> October 17, 2011

This dish was inspired by an asparagus salad dish we tasted from Malcom's place (I can't find their website). I executed the way I remembered how it tasted, and luckily, Mark approved! So I'm posting it :P.

We both didn't know how to make poached eggs, but thanks to YouTube, we learned in 5 minutes.

- 1 bunch of short stemmed fresh asparagus, bottoms cut
- 7 pcs of cherry tomatoes, halved (or you can add more if you wish)
- 5 cloves garlic, finely chopped.
- olive oil
- eggs
- salt and pepper to taste
- feta cheese (optional)

1. Heat olive oil in a pan.
2. Add the garlic and saute until golden brown. Do not burn it, it will become bitter. Put it in a bowl and set aside.
3. Grill the asparagus and cherry tomatoes until you see nice char marks on it. I used a griddle pan to do this. Set aside.
4. Pour a little bit of the garlic oil on the vegetable - just enough to give it a garlic flavor. Toss well.
5. Sprinkle salt and pepper according to your taste.
6. Take some of the roasted garlic and sprinkle it on the vegetable mixture. Again, toss well.
7. Arrange the vegetable in a small plates (for serving) and set aside.
6. Poach your egg.
8. Lay the poached egg on top of the vegetables. Sprinkle some feta cheese and serve!


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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