Dinner. Salad. Cheap. Satisfying

Soft boiled egg, asparagus, grape tomatoes, cucumber a drizzle of oil and such

After a long day at work and short on time but craving something tasty, I decided to forgo takeout and throw together a salad.

Inspired by a recipe in the NY Times for asparagus with mustard vinaigrette but wanting a little more color, I tossed in some grape tomatoes. I couldn’t be bothered to peel the egg so I decided to use the salad as an egg holder. A sprinkle of sea salt, chives from my windowsill and a little black pepper.
Et voilà!

Oh, and I paired it with a glass of Muga Rioja Rosé 2011. I do love summer!

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