If you’re ever able to get asparagus as thin as this:

it demands that you treat it as simply as possible. Follow that commandment and you can’t go wrong.

Roasted asparagus and tomato salad

6 spears asparagus, trimmed and cut into 1/2″ pieces
olive oil
sea salt
1/2 tomato, cut into 1/2″ dice
1 teaspoon white wine vinegar
1/2 teaspoon chopped mint leaves

Place asparagus in a roasting pan or Pyrex baking dish. Drizzle with olive oil and sprinkle a pinch of salt on top. Roast in a 350 F oven for 15 minutes. Remove from heat and let cool.

In a small bowl, combine asparagus, tomato and vinegar. Taste for salt. Mix well. Stir in mint leaves, stir once more, then serve immediately.

This recipe makes enough for 1 serving.

Time: 30 minutes, including prep.

Poached farm egg over toast, with roasted asparagus and tomato salad and quick tomato confit

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