Last weekend I went out to dinner at the Cheesecake Factory. We had a 90 minute wait. Let’s just say I was starving by the time I actually got food in my mouth. I decided to order a few different items from their appetizer menu so I could try some different dishes, as I’m not really familiar with their menu. The best thing I ordered was the Warm Asparagus Salad. It was absolutely delicious. I knew that I needed to recreate this recipe so I could have it on a more frequent basis! And it doesn’t take 90 minutes to make either.
I actually didn’t find asparagus at the grocery store…we’re in the middle of winter so it wasn’t available. I decided to swap out the asparagus for green beans and it was a great choice. Either veggie would work fabulous!! Just choose whatever you have on hand or whatever is in season.
If you eat Paleo, just leave out the cheese. If you’re vegetarian, you’ll want to make this for dinner soon. If you just love food in general, like me, you’ll think you’ve died and gone to heaven. I love how the creamy egg yolk makes a sauce for the green beans and how the tomatoes get so flavorful from being roasted. The toasted pine nuts add a flavor and texture dimension. All the flavors just really go well together…you’ll love it, I promise.
Warm Asparagus/Green Bean Salad
Makes 2 servings
- 8 grape tomatoes, sliced in half
- 8 oz fresh green beans or fresh asparagus
- 1 Tbsp olive oil
- 2 Tbsp pine nuts
- Kosher salt and freshly ground pepper, to taste
- Garlic powder, to taste
- 2 eggs
- 2 Tbsp freshly grated Parmesan (optional)
- Fresh lemon juice, to taste
1. Preheat oven to 425° F. Line a pan with non-stick foil and place tomatoes on the foil. Place on middle rack in the oven and cook for 20 minutes.
2. While the tomatoes are roasting, heat a large pan over medium high heat on the stove. Pour olive oil in the pan and let heat.
3. While oil is heating wash and dry the green beans or asparagus and cut off stems or undesirable ends. Slice each veggie in half, for easier eating. When oil is hot, add veggies to pan. Let cook for a couple of minutes. Add in the pine nuts and then salt and pepper and garlic powder, to taste (I probably added about 1/8 tsp of each). Let cook until veggies are tender.
4. When tomatoes have cooked for 20 minutes add them to the pan. Toss in the Parmesan and then place into two serving dishes. Add fresh lemon juice to taste (I just used one little wedge and it was perfect).
5. Cook the two eggs in the hot pan (I like mine sunny side up, but cook however you prefer). Top each plate with one egg.
6. Serve and enjoy!!!