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Asparagus Salad with Avocado Beans and Pea Shoots

Asparagus Salad

 1 bunch asparagus spears, trimmed and cut into 3cm pieces
2 tbls olive oil
2 cloves of garlic
1/2 tsp caraway seeds
1 cup cooked beans (tinned is fine, drained and rinsed)
pea shoots, micro greens or baby spinach
1 avocado, flesh diced
1/4 cup almonds, toasted and chopped
1 tsp lemon zest
1 tbls lemon juice
Salt and pepper to taste

In a frypan over high heat, sauté the asparagus with 1 tbls of olive oil for 3-4 minutes, before adding the garlic and caraway and frying another 2 minutes till garlic is fragrant and asparagus is bright green and cooked through (whilst still retaining its bite). Salt to taste.

In a large bowl add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste. Best served immediately.

This entry is related to the following products. Click on any of them for more information.
Garlic, Asparagus, Micro greens: pea shoots,
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