Asian Asparagus Pecan Salad

Nothing says spring like fresh asparagus! This time of year asparagus abounds and you can find the big thick stalks or the skinny spears to suit your liking. I typically don’t mess with asparagus – I just steam it and drizzle with olive oil and a little sea salt. The flavor is incredible and it’s so easy. But, I figured why not experiment with some new asparagus dishes and this salad is simple, easy, and has a great Asian flavor that will spice up any meal!

INGREDIENTS:

2 pounds asparagus (bases trimmed)

1/4 cup rice vinegar

1/4 cup Tamari (soy sauce)

2 Tbsp olive oil or flaxseed oil

1/8 tsp stevia OR 1/2 tsp honey

1/2 cup chopped raw pecans

1 Tbsp chopped green onions

Sea salt and pepper, to taste

DIRECTIONS:

1. Lightly steam asparagus until cooked, but still crunchy.

2. Remove steam basket from heat and rinse asparagus in cool water.

3. In a large bowl, dish, or plastic bag, mix the rice vinegar, Tamari, oil, stevia or honey, and salt and pepper.

4. Add asparagus to the bowl, dish, or plastic bag and immerse in the dressing. Refrigerate for 8 – 24 hours to allow the asparagus to marinate.

5. Remove asparagus from dressing, place the asparagus on a dish, and sprinkle with pecans and green onions to serve.

8 servings

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