Asparagus Salad

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After a long hot workout, a power packed salad is the way to recharge, refuel and fill up.  Searching through the fridge for some extras to toss with mixed greens, we found asparagus spears and homemade pita crisps ( a few left from a separate Bobby Flay recipe we tried out last week), hard-boiled eggs ( great to keep on hand if you buy extra eggs), and cherry tomatoes.  This is how to make it magical:

Serves 1

2 cups mixed greens, loose packed

7 cherry tomatoes

6 asparagus spears, trimmed

1- 2 teaspoons Extra Virgin Olive Oil, divided

Fresh lemon juice

1/4 tsp nutmeg, grated fresh if you have it

salt and pepper

1/2 pita, cut in to bite size pieces

1 hard-boiled egg

 

Directions:

Preheat oven to 450 degrees.  On a rimmed baking pan, toss asparagus spears in a drizzle of olive oil, sprinkle with salt and pepper.  On a separate baking sheet, toss pita pieces with a drizzle of olive oil, sprinkle with salt and pepper.  Place both sheets in the oven and bake for 5 minutes.  Remove the asparagus from the oven, give the pita chips a toss but continue to cook for an additional 3-5 minutes until slightly browned.  Let pitas cool ( and turn your oven off- this heat! whew)  Meanwhile, squeeze some lemon juice and sprinkle nutmeg over your cooked asparagus, toss together, then transfer to a cutting board and chip in to 1″ or bite sized pieces.  Then in your favorite salad bowl, I recommend one with some sides, add your mixed greens, then add the tomatoes, chopped hard-boiled egg, asparagus pieces, and pita pieces, drizzle with more olive oil, a squeeze of lemon and salt and pepper to taste.

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