Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

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

2 eggs

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:


Miso-glazed Asparagus and Eggplant

To me, eggplant used to be the vegetarian alternative to Chicken Parmesan and not something I would ever want to order or cook. However, that all changed after traveling to China. I spent the summer of 2012 in Beijing and fell in love with Chinese food. My new surprising favorite? Eggplant. Sezchuan, hot and sour, garlic – eggplant was everywhere and I ate it all. Now I include eggplant in a lot of my cooking. This dish takes under 30 minutes and is delicious!


Miso-glazed Eggplant and Asparagus

Serves 2


1/2 cup bulgur

1 medium eggplant

1 bunch of asparagus

2 tbsp vegetable oil

1 1/2 tbsp soy sauce

2 tbsp white wine

1 tbsp miso

1 tbsp water

2 tsp ginger

red pepper flakes, salt, and pepper


Prepare bulgur according to instructions on package, preheat oven to 400° F and lightly grease a large cookie sheet.

In a small bowl, add oil, white wine, miso, soy sauce, water, ginger, and red pepper flakes. Mix until combined.

Chop eggplant and asparagus in to one inch segments. In a larger bowl add about half of the sauce and the eggplant and asparagus and toss until well-coated. Place on the baking sheet and roast in the oven for 15-20 minutes. Toss halfway through cooking time.

Remove the asparagus and eggplant from oven and toss with cooked bulgur and the rest of your sauce. Add salt and pepper to taste. Serve!


adapted from: