About recipe

It’s time to think beyond the oh-so-tasty yet straightforward roasted asparagus!  Try dishes like a spring veggie frittata, yellowfin tuna “burgers” with asparagus on the grill, and colorful salads using asparagus raw, or cooked and chilled.

Ingredients (serves 1)

For the salad:

• 1 bunch asparagus, cut into thirds
• 3 cups spinach
• 1/2 cup radish sliced
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup peas
• 1/2 red onion, sliced
• Optional: 1/4 cup reduced-fat feta cheese

For the vinaigrette:

• 1/4 cup olive oil
• Juice of one lemon
• 2 Tablespoons apple cider vinegar
• Salt and pepper to taste

Preparation

Asparagus Salad:

1. Boil the asparagus in a large pot for 3-5 minutes. Rinse asparagus in a colander with cold water.
2. Combine the spinach, radish, cherry tomatoes, peas, and onion in a large bowl.
3. Add feta cheese if desired.

Lemon Vinaigrette:

1. Whisk the olive oil, lemon juice, vinegar, salt, and pepper in a small bowl.
2. Pour the dressing over the salad and mix all ingredients.