The salad I made for dinner could be a complete meal.  But I knew Jim would not consider it enough.  Somewhere in the back of my mind I remember seeing meatballs wrapped in refrigerator biscuits.  I couldn’t find it so I improvised.  In the freezer, I had Aidells caramelized meatballs.  There are 15 in a package.  The refrigerator rolls are 8.  I cut each biscuit in half, flattened it and rolled around each meatball.  I placed them on a sheet pan and baked at 375 degrees F for 20 minutes.  When they came out of the oven I topped each with leftover cheese sauce from the cheese steaks from the Opera cheese steak sandwiches.  Jim loved them.  The good news is that 4 meatballs is only 3 WW points.  Each biscuit is 3 WW points So these meat balls are 3 WW points!  They are delicious.  The cheese mostly dripped off.  

I didn't follow the recipe exactly.  I had about a 1/2# pf asparagus leftover and about 2 generous handfuls of arugula, leftover.  Instead of making a new dressing I used Ken’s sesame Asian dressing.  I did roast the asparagus and hard boil the eggs.  Mine wasn’t as pretty as there’s as I cut up the asparagus and tossed with the arugula in the dressing in a bowl.  I cut the eggs in quarters and had 2.  I definitely would follow the rules if having company.  It looks very beautiful in the magazine.  Give me a break it is Monday.  This recipe appeared in Sunset magazine.  It is from a new cookbook by Deborah Madison called In My Kitchen.  She has her own vegetable garden.  Can you tell?  Who has ever seen arugula blossoms in the grocery store?  it serves 4.

Ingredients:

1# thick asparagus

EVOO

1/4 t Sea Salt+ more

Pepper

2T finely diced shallot

1 1/2 T sherry vinegar

3 1/2 T roasted walnut oil

3 generous handfuls of baby arugula leaves

2 hard boiled eggs

1/4C roasted walnuts.  

arugula blossoms (optional)

Directions:

1. In a large, shallow baking dish, toss 1# thick asparagus with EVOO and riches of sea salt and pepper.  Bake at 425 degrees F for 15-20 minutes.  Transfer to a platter.
2. In a small bowl, combine 2T finely diced shallot, 1 1/2 T sherry vinegar and 1/4 T]t sea salt.  Let stand a few minute, then whisk in 3 1/2 T of roasted walnut oil.  
3. In a bow, toss 3 generous handfuls baby arugula leaves with dressing to coat.  heap over asparagus.  Tuck in 2 hard boiled eggs, quartered, and 1/4 C roasted walnuts. 
4. Add more dressing and salt to taste, and scatter arugula blossoms on top.