Asparagus Salad

Asparagus Salad

  • 1/2 pound asparagus spears, trimmed and cut into 1 inch pieces

  • 2 tbls olive oil

  • 2 cloves of garlic, minced

  • 1/2 tsp caraway seeds

  • 1 cup cooked beans (tinned is fine, drained and rinsed)

  • 1 cup 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 frying pan 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. Salt and pepper 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.

Recipe adapted from homespuncapers