I totally love this fresh crunchy salad because it has cheese in it. What on earth could be better than that Asparagus Tomato and Parmesan Salad with Sage Crumbs Cheese in salads is one of my favourite things. One of the cheeses I use a lot in salads is parmesan because even the fussy people tend to like Parmesan. What’s really funny though is (he) the fussy person, ate around the gorgeous new season asparagus, heirloom baby tomatoes and said the cheese was great.
Although I ‘m trying to laugh I’m very sad as I write this. I won’t be able to discuss what he does and doesn’t eat soon because he is old enough to leave home and is keen to be independent. When did that happen? I am happy that he wants to be independent after all that’s what I am supposed to have taught him, right? I have parented with success, but I am just not ready to let go yet. You can hear a bit of panic in that sentence can’t you?
He really does need to get out there into the world and hang out with people his own age, night and day. Talk to people that don’t ask how his day was and treat him like an adult without telling him to pick up his dirty work clothes. I know that, I understand that and yet it is still hard. It’s acknowledged and accepted and in a way, with some relief, I will be separated from the washing machine when he has parted. But he’s my friend and my baby and I will have to relearn how to live my life too.
It’s a bit hard not to feel rejected, no really it is definitely in that great big ball of feelings I have swirling around. Bloody hell. I’ll be me again, if I can remember what that was?
So although he only ate the cheese from this salad the rest of it is delicious too. Little just warmed heirloom tomatoes, fresh crunchy asparagus salad and sage crumbs. It’s time to start thinking about fantastic side dishes and interesting salads for the holidays and for us in Australia the long hot summer. Wherever you are you can make this salad. Substitute beans for Asparagus if it isn’t in season. If tomatoes are a problem then use roasted sweet potato. Lots of flavours go with sage and Parmesan. I have also used some Haloumi cheese in this salad at other times too. Just pan fry it and toss it through the lightly cooked Asparagus and tomato.
Like I said. Salad and cheese. You can’t go wrong.
- 3 bunches of Asparagus
- 250 gm Cherry tomatoes, mixed ( cut in ½)
- 100 gm Parmesan cheese shaved on the side of your grater ( or buy shaved)
- 1 bunch of Sage leaves picked ( chop ½ of them and leave the rest whole)
- ¼ cup chives, chopped (4 tablespoons)
- 80 ml olive oil
- ½ cup of Panko crumbs
- 40 ml white balsamic vinegar or wine vinegar mixed with a ½ teaspoon sugar (2 Tablespoons)
- Cut the ends off the three bunches of Asparagus the cut each stem into 3.
- Heat a large non stick pan till very hot. Add 1 tablespoon or a good lug of oil and toss in ½ the asparagus. Stir fry for 2 minutes till hot and just seared. (They will keep cooking so only JUST cook them). Pour into a bowl and continue with the other half.
- Put another lug of olive oil into the pan and add the tomatoes and whole sage leaves and a sprinkle of salt. Toss over high heat along with the whole sage leaves till wilted, then add the to the Asparagus with the chives.
- Wipe out the pan, add some more oil add the chopped leaves the Panko crumbs and some salt and pepper. Move the crumbs around in the pan till nicely toasted and pour into a separate bowl.
- Sprinkle the vinegar over the salad toss and add ¼ of the asparagus. Put the salad onto a plate and sprinkle with the remainder of the Parmesan and sprinkle with the crumbs.
If using haloumi pan fry it in small pieces and add to the salad.
Use rice crumbs for gluten free ( available in health food stores)
If you can't find sage use fresh picked basil. No need to cook.