Sunday Brunch

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

Click here for a high resolution-version of this picture.

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anna brones

writer + artist + activist

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