Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Roasted asparagus and a fried egg
Details
- Servings: 2
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- chinese
Ingredients
- 1 bunch asparagus spears, preferably from the farmer’s market (or from New Joy-zee)
- 1 tablespoon good quality extra virgin olive oil
- freshly ground salt
- 1 tablespoon unsalted butter
- 2 eggs, preferably local (with ultra-orange yolks)
- ground salt and pepper, to taste
- piece of crusty bread (torn off, a la francaise)
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