Roasted Asparagus, Heirloom Tomatoes and Feta with Rice

I guess this is sort of a salad? I called it a salad in my head when I was planning it. It went through a couple of variations in my imagination on the train home from work, when I was thinking of something fun to do with our leftover brown rice. Some of the versions had chickpeas, some had goat cheese, and some had pine nuts.

Roasted Asparagus and Tomato Salad

What I ended up really wanting was the roasted asparagus and some tomato. It was the right decision.

Here’s what you need for two:

  • about 2/3 lb. asparagus, trimmed and cut into 1 or 2-inch pieces
  • 1 large heirloom tomato, cut into wedges
  • olive oil (not extra virgin! these are cooked at too high of a temperature)
  • kosher salt
  • 1/4 cup diced red onion
  • 2 cups cooked brown rice
  • juice and zest of 1/2 lemon
  • 1/4 cup feta crumbles
  • 3-4 large basil leaves, chiffonaded
  • freshly ground black pepper
  • Nicer EVOO, for finishing

Toss the tomato and asparagus with 1-2 Tbsp. olive oil and a hearty sprinkle of kosher salt. Roast at 400 for about 20 minutes, or until you begin to see the evidence of charring on the surface.

Toss with brown rice , red onion, lemon zest and feta. Dress with lemon juice and a drizzle of your best olive oil. Top with fresh basil and loads of freshly ground black pepper.

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