Friday, November 14, 2014

Warm Tomato Asparagus Salad

It has been a normal week. Nothing fancy...
just a gorgeous sunset sky
We are back to normal life after vacation. Decent bedtimes (9:45 for me), and up early to swim and/or run. House cleaning for the first time since vacation. Maybe that leaving a clean house/coming home to a clean house isn't a bad idea after all. Three weeks, people! That is how long that cleaning job lasted. We were gone for 12 days of that, but still...

I've managed to do a lot of reading since we got home from vacation. I've made time to do a lot of reading. I don't know about you, but if I am faced with a book that is too ____ to finish, I just stop reading altogether. I feel bad about giving up the book as a lost cause. And so it molders on the nightstand, while I read nothing. 

The book getting in my way this time was Written in My Own Heart's Blood by Diana Galbadon. I really like these books, but each one is an almost one thousand page commitment. And they are rather smutty at times. But, I have learned a lot about the Jacobites from them, and I do really enjoy them. Nevertheless, I read the previous book in the series almost 2 years ago. There were threads from that book carried over to this one that I had forgotten. Pretty key threads. And the smut factor seemed even more pronounced in this book. It was racier than a whole lot of romance novels. If she had left out those scenes, the book could have been 25% (or more) shorter. Seriously.  I just wasn't getting into it. Not at all. I returned it to the library after having it almost 5 weeks. I am debating rereading the entire series and then trying this one again or just giving up on the series...

I did manage to get the majority of my Christmas shopping finished in one.fell.swoop. Online shopping, oh how I love thee! You are so convenient. I sit in my rocker and deal with websites and my debit card. No crowds involved. No gas. No running around checking prices. It's click, type, click. And soon the items are winging their way towards my home.

It gives me a warm fuzzy feeling. Is there anything more efficient than online shopping?

What does not give me a warm fuzzy feeling is wrapping presents. Now I enter that month (plus) long period of time that I gaze at brown boxes in my laundry room and think, oh I should wrap those. And yet I don't. Not until about the December 20s....

(this would be where the Just Do It point of Wednesday's post would be apropos.)

I have been cooking a lot of new recipes the past two weeks. Because I need photos for She Plans Dinner. I have not made corn bread in all of my married life. I haven't even bought cornmeal in all my married life. But I did last week. I had fun playing with the corn bread and my camera. The afternoon light was perfect and I got some good shots. I think... 

This is another new recipe I tried. Isn't that gorgeous?! And so healthy. And it was fast. 

It is called Warm Tomato Asparagus Salad because both the tomatoes and the asparagus are drizzled with olive oil, roasted and served warm on a bed of lettuce. I ate only one egg on mine, but the boys all had two. I was plenty satisfied. I think it would make a great meal for a girls'  brunch or a light Sunday supper after a big Sunday dinner.

Did I mention that it is gluten-free, and dairy-free (if you leave off the Parmesan), and vegetarian?


It is a really fluid recipe. Since you plate it for your people, the quantities are based on how many people you are cooking for. So, just think that way and you will be fine.

Warm Tomato Asparagus Salad
6-9 Tbsp olive oil, divided
4-6 tomatoes, quartered
36 asparagus spears (about 2 lbs)
6 cloves garlic
3 Tbsp butter
4-6 eggs
4-6 cups mixed greens (1 cup per person)
4-6 Tbsp shredded Parmesan cheese (1-2 oz)
salt and pepper

*use the 4-6 quantities based on how many people you are serving
-Preheat the oven to 425 degrees.
-Quarter the tomatoes and place on a baking sheet lined with foil. Drizzle tomatoes with 4-6 Tbsp of oil and sprinkle lightly with salt. Roast for 15-20 minutes or until the tomatoes are soft. Remove from oven and set aside.
-Snap tough ends off asparagus. Mince the garlic. Place on a baking sheet and drizzle with the remaining oil (2-3 Tbsp). Sprinkle with salt and pepper. Roast along with the tomatoes until the asparagus is bright green and crisp tender.
-Add the butter to the skillet and let it melt over medium heat. Crack the eggs into the skillet and cook until the whites are set. Flip and cook for an additional minute, if desired.
-Meanwhile, place a cup of greens each on 4-6 plates. Split the asparagus spears evenly between the plates. Top with the roasted tomatoes and parmesan cheese (1 Tbsp each). Top each plate with a fried egg. Serve immediately.

Have a glorious November weekend!