Spring Asparagus & Heirloom Tomato Salad

Feeds: 3-4

Prep Time: 10 minutes

Cooking Time: 10 minutes

This dish is painfully simple, but the key is starting with incredibly fresh, local ingredients!

1 bunch fresh spring asparagus (about 1 lb.)

1 pint heirloom baby tomatoes

4 oz. fresh arugula

2 oz. fresh ricotta (store bought or you can your own)

4 slices Irvings Farm Fresh bacon

4 farm fresh eggs

1 lemon, juice and zest

4 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

¼ cup croutons, make these fresh in a little butter, they taste so much better

Salt and pepper to taste

Heat a large pot of water on the stove, salt

Prepare an ice bath

Slice the asparagus lengthwise, and cut away the bottoms where it begins to become woody

Place the asparagus in the water and blanch for one minute, then immediately place in the ice bath to cool quickly, keep the hot water, as you will be poaching your eggs in it

In a pan, cook the bacon until crispy, set aside

Slice the tomatoes in half

Place the tomatoes and blanched asparagus in a bowl, season well, then drizzle with olive oil and balsamic, lemon zest and juice

Stir the water and drop the eggs in to poach, poach to your liking, I recommend soft, as the yolk will help bring everything together

In a separate bowl toss the arugula with olive oil, balsamic and seasoning

Lay the arugula out on a large platter

Top with asparagus, tomatoes, croutons

Tear the bacon and place on the salad

Finish the salad with the fresh ricotta and the poached eggs

Drizzle with a little extra olive oil and serve!

Enjoy the flavors of the spring garden!

Who’s hungry?