Have I mentioned I love asparagus season? There’s only about a month left, so we’ve been eating it every week. I found a recipe in my latest issue of Vegetarian Times that I modified and put into a salad.
To prepare, chop up the asparagus into 1 inch pieces.
Slice the garlic and green parts of green onions or spring onions.
I also had some dried sweet red pepper lying around that I accidentally bought, so I decided to throw that in the mix. I soaked it in water for 10 minutes to reconstitute, then through it in the saute with the onions, garlic and a bit of oil.
(Because I’m putting this in a salad with salad dressing, I didn’t add any spices here.)
Then add the asparagus and cook until soft but crisp. Remove from heat, and add fresh mint leaves and almonds, if you have them.
Mix with greens, cooked quinoa and chickpeas.
Top with rhubarb salad dressing. Delish.
I love asparagus season. It is one of my favorite vegetables, but it’s only in season a few months out of the year. Last year the season flew by me and I barely ate any local asparagus. This year I vow to eat as much as I can.
This recipe is an easy, one-pot, weeknight meal. The recipe is from Whole Foods (click for the full recipe). Ingredients include:
- red onion
- sundried tomatoes
- lemon juice
- lemon zest
Start with sauteing red onion and garlic, then add sundried tomatoes, then add the rest (except for asparagus and cashews) and cook for 15 minutes.
Lay the asparagus on top, cover again, and cook for 5 more minutes or so. You are supposed to cut up the asparagus into 1 inch pieces, however I overlooked that step and had already washed my knife and cutting board, so I didn’t do it. It would’ve tasted better that way, but oh well, I was tired. (I suggest you follow the recipe directly in the link above.)
After 5 minutes, add salt, mix, top with cashews and enjoy.