It is hard to believe summer is almost at its end! Just like Katie, I too am enjoying the abundance of my garden, especially tomatoes! My Roma tomato plant produced in plenty this year, so I have been finding new and interesting ways to incorporate tomatoes into all of my dishes.
I recently bought farm fresh eggs from my local farmer’s market. A woman whom I met at the market told me she once lived in Spain and was often served asparagus with scrambled egg and tomato. I had to give this idea a try! This little side dish makes for a pretty serving plate, so it would be a great idea to bring along for a Labor Day BBQ!
1 lb fresh asparagus
2 ripe Roma tomatoes, chopped
1/2 TBSP milk
1 TBSP olive oil
cracked black pepper
Preheat the grill to a medium heat. Prepare the asparagus by snapping off the rough white ends. Brush the asparagus with olive oil. Add asparagus to the grill. Cook for approximately 6-8 minutes, until tender. Remove from grill and place on plate. Season with salt and pepper.
Preheat small non-stick skillet to medium high heat. In small bowl, beat egg and milk. Add egg and scramble until heated through. Remove from heat. Chop into small pieces. Lay on top of asparagus. Add tomato on top of egg. Season with salt, pepper and paprika.
The asparagus was wonderful paired with a grilled pork chop and roasted rosemary potatoes. It would also make a great brunch side dish.
Wishing everyone a wonderful Labor Day weekend!