Another salad night

Here's another salad from last week. On the plate are Changs Noodle salad, simple pasta salad, skillet asparagus salad and Vegetation's White Bean Cutlets.

The pasta salad is a favourite of Z's. It is simple cooked cooled pasta, bottled salad dressing and olives.

Skillet Asparagus Salad

Serves 4

Ingredients

1 tablespoon olive oil
1-2 bunches of asparagus (I used 1, but it had around 12 thin stalks)
10 grape tomatos, halved
1/2 zucchini cut into 2 cm dice
2 tablespoons pine nuts
12 pitted kalamata olives
2 tablespoons balsamic vinegar

Method

1. Snap woody section from bottom of asparagus. Wash the stalks.
   
2. Heat olive oil. Add remaining ingredients, except balsamic vinegar.
   
3. Heat for 3-5 minutes until tomato collapses slights and pine nuts brown slightly.
4. Remove from heat and allow to cool.
   
5. Cluster asparagus on a plate. Pile remaining mixture accross the asparagus.
6. Drizzle with balsamic vinegar.
   

This was very Mediterranean. I love asparagus, so I loved it.