On my way back from Ohio it rained the entire way. It was cold. I was confused. Where did spring go?
My sadness faded when I came home to an empty house. No husband. No dog. Just…quiet. It’s amazing how productive I can be without a sassy, demanding bulldog around. I was being so productive with unpacking, laundry, etc. that I forgot about dinner. When I finally paused to look at the clock, it was 9pm and due to a lack of options, dinner was pretzels and peanut butter. When I confessed that to my mother her response was, “My daughter, the dietitian, ate pretzels and peanut butter for dinner?”
Could be worse, right?
My return to work was, much to my surprise, not as overwhelming as I had anticipated. It helps that my boss was off Monday through Wednesday, too. I still managed to work a too-long day and finally deemed it necessary to restock the fridge as I stopped by the grocery store on my way home. Milk, eggs, and some other basics were required to continue another day.
I also stocked up on asparagus because well, it’s just that time of year. When you start seeing asparagus that looks less and less like dried out bamboo, you know spring is here. I mean, May begins next week! Spring -is- here, despite Mother Nature’s confusion.
But today, it’s supposed to be nearly 70 and sunny!
As the weather turns more and more beautiful, I refuse to spend (or should I say waste?) my evenings in the kitchen. While I love quick meals in November…I NEED quick meals when the temperature hits the 70’s and above. Ideally, quick meals are ready in 20 minutes or less. This one fits the bill!
Along with the increased availability of quality fruits and vegetables, our intake of fruits and vegetables goes up. This salad was a huge hit the first time I served it and the second offering was no different. I love the simple vinaigrette with the savory egg yolk and earthy asparagus. The sprinkling of bacon helps bring together all of the flavors and adds an indulgent touch.
1/2 tsp Dijon mustard 1 1/2 Tbsp sherry or white wine vinegar 2 Tbsp + 2 tsp extra-virgin olive oil, divided 1/8 tsp salt and coarsely-ground black pepper 2 large eggs 1 bunch asparagus spears, trimmed 4 strips uncured turkey bacon 3 oz (3 large handfuls) mixed salad greens, rinsed and dried
To make the vinaigrette, combine mustard, vinegar, and 2 tablespoons oil in a small jar and shake or whisk to blend; set aside.
Preheat the oven to 400 F or preheat a grill. Toss with remaining 2 teaspoons olive oil, salt, and pepper and roast or grill until just cooked through, about 10 minutes.
Cook bacon on a microwave-safe plate with several layers of paper towel beneath the bacon and one layer on top. Check the bacon for doneness every 20-30 seconds. Cooking time will depend on the strength of the microwave. When the bacon is cool, chop it into bits.
In a skillet, cook eggs over-easy/medium, making sure the yolks are still runny.
Toss the salad greens with three quarters of the vinaigrette, and arrange on each of two plates. Add half of the asparagus to each plate, along with 2 eggs each. Scatter the bacon bits over the salad and serve immediately.
Yield: 2 servings
Nutrition Information (per serving): 371 calories; 28.0 g. fat; 215 mg. cholesterol; 615 mg. sodium; 13.0 g. carbohydrate; 6.5 g. fiber; 16.5 g. protein; 4.5 g. sugar
Result: We love this salad…a lot. This meal is ready in about 15-20 minutes. There is lots of healthy fats and fiber with only 13 grams of carbohydrate. This is a filling meal that is cost-conscious and under 400 calories. Enjoy!