As we approach summer, and I try to lose my baby weight, I’ve tried to become a bit creative/healthy with my lunches.  One of my favorite sandwiches is the grilled asparagus sandwich I found on Pinterest.  I basically have it once a week, and this week, I felt like shaking it up a bit.  Why not try it out on a salad?  I’ve actually made the salad twice this week, once with a hardboiled egg, once with a fried egg.  Both were amazingly delicious!  

To start, get yourself to your local farmer’s market and buy a mix of lettuce.  I just bought a pound and a half of romaine, butter, and red leaf lettuce.  Chop it all up together and put some on a plate.  Take your asparagus and snap off the ends.  Snapping off the ends, rather than cutting them, naturally removes to woodiness that is not fun to eat.  Drizzle the asparagus with olive oil, salt and pepper, and place on a heated grill pan.  Do not have a grill pan yet?  I am in love with mine.  It’s an amazing tool to have in your kitchen.  Anyway, put the asparagus on the pan and cook until you have a nice green color and a few grill marks.  Slice them up on the diagonal and place on top of the salad.  

The other toppings are up to you.  I love peppers, especially red, orange, and yellow, and they just make the salad look pretty.  Dice up some red onions and put them on top as well.  Then comes the egg.  When I used a hard boiled egg, I topped the salad with a vidalia onion dressing.  If you chose the fried egg, just bust that baby open and use the yolk as your dressing.  Top with some pepper, Muldon’s flakey sea salt, and some shaved parmesan reggiano cheese.  I definitely enjoyed my runny yolk egg.  Nothing beats that warm, creamy “sauce.”  Make yourself this delicious spring salad and enjoy the bounty of the season.  Enjoy!