1/2 onion, sliced
1 egg, hard boiled and chopped
1 TBS olive oil
1/4 tsp. course ground salt
1-2 TBS basil, chiffonade
Vinaigrette:
1 TBS red wine or rice wine
1/2 tsp. Dijon mustard
1 garlic clove, minced
Dash of salt
Toss onions and asparagus with oil. Sprinkle with course salt. Can grill in a grill pan over medium high heat for about 5 minutes, stirring occasionally. Or place on a baking sheet and bake 15 minutes at 400 degrees.
Mix vinaigrette. Place asparagus and onions on a serving platter and pour vinaigrette over. Top with egg and basil.
1 comment:
Post a Comment