Spring Asparagus & Tomato Salad
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?