Asparagus Salad with Lemon Vinaigrette
Lemon Garlic Honey Rosemary Spring Salad
Fresh Asparagus, about a pound or so,washed, bottoms trimmed and cut into 1 inch pieces
2medium size tomatoes, sliced
3 radishes, thinly sliced
1 1/2 cup freshly sliced cabbage, thinly sliced
1 ripe avocado
1/2 to 1 cup cucumber, quartered and sliced
Juice of one lemon, reserve one tbl for avocado
3tbl olive oil
2tsp honey or more if needed
1tsp dry rosemary
2cloves of garlic, diced
1/2tsp of dijon mustard
pepper to season
1/2tsp dry basil
- In a small dish whisk together, lemon juice, olive oil, honey, rosemary, garlic, mustard salt pepper to taste
- pour marinade over asparagus, let sit for 10 minutes
- Cook marinaded asparagus in a skillet, cook on medium high heat, stirring, give it only a few minutes if using freshly picked asparagus, store bought may take a little longer, you are looking for fork tender asparagus not mushy, little crunch is fine too
- Remove asparagus from the heat and let cool slightly
- In a large salad bowl combine together radishes, cabbage, cucumbers, add slightly cooled asparagus, add tomatoes, stir gently, add 1/2tps dry basil and stir again, season to taste if necessary.
- Now get ready avocado, you can do slices or large chunks, pour reserved tablespoon over fresh avocado and add it to the salad, gently stir
- Serve with fish, meat, alone or with a piece of good bread.