Spring Asparagus Salad…preview of upcoming cookbook
SNEAK PEAK OF THE UPCOMING COOKBOOK (to be named…):
Claudia Chocano, my photographer partner, and I ate lunch together every Friday for a year. I created a seasonal garden-to-plate dish (most of the year), we styled the food in it’s true edible form, Claudia shot the dish in natural, seasonal light, and then we enjoyed the delicious food together for lunch.
Check out the Spring Asparagus Salad
Prep Time15 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time30 minutes
Yield: 6 servings
- 1/2 bunch of asparagus
- 1/2 cup halved cherry tomatoes
- 1 cucumber, small chopped
- 1/2 can artichoke hearts, quartered
- 1/2 can hearts of palm, sliced into rounds
- 1 bunch of basil torn into bite size pieces
- 2 T Olive Oil
- 2 lemons, juiced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried ground sumac
- 1 tsp black pepper
- 1 tsp sea salt
Trim or snap ends off asparagus and lay on parchment lined baking sheet. Drizzle with olive oil and season with a pinch of salt and a few grinds of fresh black pepper. Roast in 425 degree oven for 10 minutes.
Allow asparagus to cool and small chop.
Combine with all other vegetables in a large bowl.
Mix olive oil, lemon juice, seasonings, salt & pepper together. Dress salad.
Think Out of the Ice Box: Use 1 T of za'atar instead of the cumin, oregano, and sumac. Add a can of red beans for protein.