Warm Asparagus Salad with Roasted Tomato Vinaigrette

Preheat oven to 325 F.

In a large bowl, toss the tomatoes with 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a rimmed baking sheet that you’ve lined with parchment and bake for approximately 2 to 2 1/2 hours or until the tomatoes are roasted and beginning to brown. Remove pan from oven and let tomatoes cool slightly.

In a blender or in the bowl of a food processor, combine the tomatoes, mustard, vinegar and honey until well blended. Slowly add the 1/2 cup of olive oil and puree until smooth. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to use.

In a small saute pan, heat the remaining 1 tablespoon of olive oil over medium-high heat and saute the asparagus until bright green but still crisp, approximately 3-4 minutes. Transfer to two salad plates and top each with half of the pine nuts. Dress each salad with two tablespoons of vinaigrette and set aside.

In a separate frying pan coated with cooking spray, over medium heat, fry each egg to the desired degree of done-ness (I like mine with a runny yolk) and top each salad with an egg.

Sprinkle with Parmesan and season with salt and pepper. Serve immediately.

Leftover dressing can be refrigerated in an airtight container for up to 5 days.