Asparagus, egg and roasted tomato salad with pine nuts

Indulge in the vibrant flavors of asparagus, egg, and roasted tomato salad topped with crunchy pine nuts. A delightful blend of fresh ingredients waiting to tantalize your taste buds.

Ingredients:

• 1/2 bunch Asparagus, washed and trimmed
• 1/3 cup Roasted Tomatoes in Olive Oil
• 2 Eggs, Extra Large
• 6 tablespoons Olive Oil, Extra Virgin, Fruity
• 1 teaspoon Dill Weed, Dried
• Salt & Freshly Ground Pepper

Instructions:

1. Lightly cook the asparagus by microwaving it with some dried dill weed in a steamer for about 4 minutes, until slightly tender.
2. Set two sauté pans on the stove over medium-low heat, each containing 1 - 2 tablespoons of olive oil.
3. In one pan, combine the pre-cooked asparagus, oven-roasted tomatoes, pine nuts, salt, and pepper. Toss the ingredients together, stirring occasionally.
4. In the other pan, crack two eggs carefully, ensuring that the yolks remain whole. Cook the eggs until they are over-medium or sunny side up. Stir the ingredients in the first pan occasionally while the eggs are cooking.
5. Divide the asparagus mixture onto two plates. Top each portion with one cooked egg. Enjoy your meal promptly after plating to prevent it from cooling too quickly.

Summary:

• Calories: 1536 kcal
• Fat: 164 g
• Protein: 17 g
• Carbs: 5 g
• Potassium: 403 mg
• Magnesium: 31 mg