I never tried asparagus growing up because my parents didn’t like it (thanks mom and dad 😉 ). But when I finally tried it I LOVED it. Roast, sautéed, steamed – you name it, I like it. This meal takes almost no time to cook (except for the bulgur, which can be made ahead of time) and is full of flavor. Plus everything tastes better with a fried egg on top (hint: make it over easy so the yolk is runny). Once again use whatever grain you have around. I love bulgur, but quinoa, rice, or whatever you have will work well too!
Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg
serves two (large servings)
1/2 cup uncooked bulgur
2 cups cut asparagus
1 1/2 cups halved cherry tomatoes
1 tsp minced garlic
3 tbsp balsamic vinegar
salt and pepper to taste
Prepare bulgur according to directions on package. Set aside. Cut asparagus into one-inch segments and cook in boiling water about 4 minutes. Drain, place in a large bowl, and mix with bulgur.
Halve the cherry tomatoes. Heat a pan to medium heat on the stove with a little olive oil. Add garlic and tomatoes and cook for 5 minutes. Add vinegar and cook 3-4 more minutes. Add salt and pepper and stir into bulgur mixture.
Meanwhile, fry two eggs, making sure to leave the yolks a little runny.
Divide bulgur mixture on to two plates and put the egg on top. Serve warm!
Adapted from: http://www.cookingquinoa.net/asparagus-quinoa-with-balsamic-tomatoes