Asparagus Salad

I love asparagus, especially in the spring when it's really fresh. But I get tired of it just steamed. So why not turn it into a salad!

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Asparagus Salad

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1 bunch of asparagus

1 bunch of radishes

1 bunch of fresh mint leaves

8 - 10 cherry tomatoes cut in half

1/2 cup slivered almonds

1/4 cup golden flax seed

1/4 cup chia seeds

1/2 cup pine nuts

1 whole fresh lemon

olive oil

salt and pepper to taste

Crack off the woody ends of the asparagus and cut the remaining stalks into small chunks. Blanch the asparagus lightly. If you haven't blanched veggies, you simply put a little water in a pan and heat. Add the veggies, asparagus in this case, and cook only until the veggie brightens in color. Drain immediately and run cool water over the blanched asparagus.

Thinly slice the radishes and chop the mint leaves. Mix all your veggies and herbs together.

Toast in a dry pan the almonds, flax seed, and pine nuts. When nice and lightly toasted pour over the veggies. Add your chia seeds to the mixture. Zest the whole lemon and then juice the lemon over the salad. Drizzle a little olive oil and add salt and pepper if you wish to taste. This salad is nice, flavorful and tangy so it doesn't need much salt or pepper.

Crumbled goat cheese would also be a nice addition to this salad but I just didn't do it this time.