Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Grilled Asparagus Salad With Black Olive Bruschetta, Creamy Parmesan Dressing, & Pan Fried Eggs

Serves Four

16 Pieces asparagus ends trimmed
1 loaf black olive bread cut four thick slices
4 eggs
1 tbsp butter
one half cup plus 3 tbsp extra virgin olive oil (1/2 cup)
1 egg yolk
juice of 2 lemons
one fourth cup finely grated parmesan reggiano (1/4 cup)
1 tsp salt
1 clove garlic thinly sliced
one fourth pound arugula (1/4 pound)
Kosher salt to taste

Directions:

Brush 1 tbsp of oil on asparagus and grill over medium heat for 5 minutes. Brush the other tbsp of oil over the bread and also grill for a minute on each side. Place the butter in a non stick pan and fry eggs over medium heat sunny side up. Place bread on a platter, toss arugula with juice of 1 lemon, 1 tbsp oil, and a little kosher salt and place over bread. Top with asparagus and then the eggs. Drizzle with parmesan dressing.

Parmesan dressing
Place egg yolk in a bowl with juice of 1 lemon and garlic. Slowly whisk in one half (1/2) cup of oil, add parmesan and season with kosher salt.

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