Recipe: Cheesecake Factory's Warm Asparagus Salad

Recipe: Cheesecake Factory's Warm Asparagus Salad

Recipe: Cheesecake Factory's Warm Asparagus Salad

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WFAA

Posted on March 21, 2014 at 10:05 AM

The Cheesecake Factory joined News 8 Midday to share a recipe for warm asparagus salad.

Ingredients

  • 2 tbs. Butter, unsalted
  • 12 ea. Medium Asparagus Spears, ends trimmed, blanched
  • Pinch Kosher Salt
  • Pinch Black Pepper, ground
  • 2 tsps. Freshly Squeezed Lemon Juice
  • 2 tsps. Butter, unsalted
  • 2 tsps. Pine Nuts (*), toasted
  • 2 tsps. Oven-Roasted Roma Tomatoes (*), diced 1/4"
  • 2 tsps. Extra Virgin Olive Oil
  • Pinch Kosher Salt
  • Pinch Black Pepper, ground
  • 1/4 tsp. Parsley, fresh, chopped
  • 2 tsps. Freshly Squeezed Lemon Juice
  • 2 tsps. Canola Oil
  • 2 ea. Eggs, whole
  • Pinch Kosher Salt
  • Pinch Black Pepper, ground                        
  • 1/4 oz.  Parmesan Shards, 1” pieces
  • 1/2 tsp.   Parsley, fresh, chopped

Directions

1. Place the butter into a large non-stick sauté pan and allow to melt and brown.  Cut the asparagus into small pieces (approximately 1” to 1-1/2”)) and add them into the pan.  Cook the asparagus until thoroughly heated through.
2. Season the asparagus with salt and pepper and squeeze the lemon juice into the pan.  Gently toss the ingredients together once or twice.
3. Place equal amounts of asparagus onto the serving plates, leaving a 1” open border around and within the rim of the plate.  Set aside and keep warm.
4. Add the butter into a small non-stick saute pan and cook until it has melted and begins to brown.  Add the pine nuts, tomatoes, olive oil, salt, pepper and parsley into the pan.  Squeeze the additional lemon juice into the pan.  Gently toss the ingredients together once or twice.
5. Drizzle the pine nut/tomato mix over the asparagus and onto the open areas of the plate. 
6. Heat the canola oil in a small non-stick sauté pan.  Place the eggs into the pan.  Season the eggs with salt and pepper and cook until done (“sunny-side up”)
7. Place one egg on top (centered) of the asparagus on each plate.  Sprinkle the parmesan shards evenly over the asparagus and eggs.  
8. Sprinkle the chopped parsley evenly over each dish

Serves: 2

*Various recipes may be used to prepare these items or they may be purchased at most major grocery stores. The exact calorie count will vary depending upon the specific ingredients used.

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