Grilled Asparagus Salad With Black Olive Bruschetta, Creamy Parmesan Dressing & Pan Fried Eggs
16 Pieces asparagus ends trimmed 1 loaf black olive bread cut four thick slices 4 eggs 1 tbsp butter ½ cup plus 3 tbsp extra virgin olive oil 1 egg yolk juice of 2 lemons ¼ cup finely grated parmesan reggiano 1 tsp salt 1 clove garlic thinly sliced ¼ pound arugula Kosher salt to taste
Directions: Brush 1 tbsp of oil on asparagus and grill over medium heat for 5 minutes. Brush the other tbsp of oil over the bread and also grill for a minute on each side. Place the butter in a non stick pan and fry eggs over medium heat sunny side up. Place bread on a platter, toss arugula with juice of 1 lemon, 1 tbsp oil, and a little kosher salt and place over bread. Top with asparagus and then the eggs. Drizzle with parmesan dressing.
Parmesan Dressing: Place egg yolk in a bowl with juice of 1 lemon and garlic. Slowly whisk in ½ cup of oil, add parmesan and season with kosher salt.