Asparagus Salad
June 7
This salad is very versatile. It can be served at room temperature at an outdoor BBQ, or heated as a side dish. I actually use this as a side dish on Thanksgiving because I can make it the day before and reheat it easily by throwing it in a pan and quickly sautéing.
Serves 2.
Ingredients:
1 bunch of asparagus (thinner stalks work best)
1 ½ handfuls of dried tomatoes
¼ cup of sliced almonds or 2/3 cup whole almonds
3 Tablespoons of olive oil, plus
Salt and pepper to taste
**Croutons, if desired
Preparation:
Wash asparagus and cut off the tougher white ends, about 2 inches. Then cut stalks in to 1-inch pieces. Add 3 Tablespoons olive oil to a deep frying pan. When oil is hot, add cut asparagus and cook, stirring often, until the pieces start to soften up. (15-20 min depending on quantity). Add salt and pepper to taste.
Once the asparagus is soft, throw in the dried tomatoes. If the mixture is too dry add a little more olive oil to finish the sauté. If you are using whole almonds, add them in at this point. Stir about 2 minutes or until the tomatoes are hot.
Remove from heat. If using almond slices, add them here. Stir. If using croutons, add them here. Stir.
That’s it. The olive oil mixes with the juice of the asparagus and the tomatoes creating a light coating so there is no need for a dressing.
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