I totally love this fresh crunchy salad. What on earth could be better than 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.
Ingredients |
Unit:
|
- 3 bunches Asparagus Usually about 6 spears per bunch
- 250 gram Cherry Tomatoes mixed ( cut1/2)
- 100 gram Parmesan cheese shaved use the side of your grater
- 1 bunch Sage leaves picked chop 1/2 of them andthe rest whole
- 1/4 cup chives chopped (4 tablespoons)
- 80 ml olive oil
- 25 gram Panko crumbs
- 40 ml white balsamic vinegar or wine vinegar mixed with a 1/2 teaspoon sugar 2 Tablespoons
Instructions
- 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 1/2 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 1/4 of the asparagus. Put the salad onto a plate and sprinkle with the remainder of the Parmesan and sprinkle with the crumbs.
Recipe Notes
** You can eat this salad at room temperature. Try to make the same day you want to eat it as the asparagus gets softer.
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.
If you like this salad with cheese try this one. Pumpkin, Beetroot and Haloumi Salad
Yum – a delicious salad!
I know how you’re feeling as my only son left home 3 months ago. I was very sad, but quickly came to terms with the increased general domestic tidiness, the fact that the bread lasted more than 24 hours and a much cheaper food bill.
My boy moved back home last weekend. I know it’s only for a limited time and we are enjoying (most of) it.
Amanda (@lambsearshoney) recently posted..A Vermouth Workshop in Turin with Riservo Carlo Alberto
What a beautiful and divine salad! Those shaved Parmesan make this salad esp. inviting.
Angie@Angie’s Recipes recently posted..Quinoa Kaniwa Salad with Pomegranate and Kale
Heloo there Angie. Thanks for visiting and saying that!
Hello there Angie. Thanks for visiting and saying that!
This looks so delicious and contains all of my favourite things! Your boy will always be your baby, no matter how old he is or where he resides. I think my mum misses me as much now as she did when I first left home after uni, only she misses me more! But you know the good thing about mum/baby relationships is that the quality of the relationship does not depend on you being together. Best friends 4 evah! Hang in there, mumma x
Sammie @ The Annoyed Thyroid recently posted..The Ultimate Rabbit Hole #95
Oh wow thanks Sammie. I know but it is so hard!!
This looks delicious! And I know lots of fussy eaters like that too! Their salads are lettuce and cheese! lol
Hey Paula, it is a bit anoying isn’t it
Hey Paula, it is a bit annoying isn’t it
Let me begin by congratulating you for completing your eBook. What an accomplishment!
I must say that I envy you the fresh asparagus. Yes, we can purchase it here but there’s no telling where it was grown and how it was shipped. I will say, however, that once local asparagus becomes available, yours is a recipe I will surely try, Tania. It sounds wonderful!
ChgoJohn recently posted..Happy Thanksgiving – 2016