Roasted Asparagus, Toasty Bread, Soft Boiled Egss + Chervil

I think the salad would make a fantastic lunch, brunch, or light spring supper...


inspired by Deborah Madison's Vegetable Literacy, originally from Amelia Saltsman in What We Eat When We're Alone

Preheat oven to 400.

Trim tough ends from asparagus spears. Lay the spears in a roasting dish or on a baking sheet. Toss asparagus with 2 teaspoons olive oil and season with salt and fresh ground black pepper.

Roast asparagus in the hot oven for 10 minutes. Take the pan from the oven, give it a good shake, and roast another 10-20 minutes until spears are tender and cooked through.

In the meantime, put a small saucepan with water on the stove top to cook your soft boiled eggs. Find the rest of the instructions here.

Tear bread into large rough pieces. Place torn bread onto another baking sheet or roasting pan. Toss with a teaspoon of olive oil and a sprinkling of salt. Place bread in the oven  5-10 minutes, until golden.

Whisk together mustard, vinegar and a pinch of salt. Then whisk in just enough olive oil for a nice emulsified dressing.

Assemble the salad by scattering the roasted asparagus and croutons on a plate. Nestle an egg or two on top. Drizzle on some dressing. Toss on a few sprigs of chervil. Break open those eggs and let all the wonderful flavors mingle.

I love this salad!