Asparagus season is upon us. What better way to celebrate than with this spring salad?
Bright and tangy from the fresh herbs and lemon, it’s then brought back to earth with toasted pine nuts and a robust olive oil. This dish comes together in just a few minutes, thanks to not having to cook the asparagus, making it a perfect light lunch. For a richer version, top with creamy goat cheese or shaved Parmesan.
If you’re lucky enough to have an herb garden or a neighbor with one, head on over with some shears to harvest whatever spring herbs are growing. My picks included parsley, chives and sorrel, although fresh spinach makes a fine substitute for the latter.
Serves 4
1 bunch asparagus, ends trimmed
2 cans white beans, rinsed and drained
1 cup chopped sorrel
¼ cup chopped fresh parsley
2 tablespoons minced fresh chives
1 tablespoon coarse ground mustard
2 tablespoons fresh lemon juice
3 tablespoons oil oil
1 teaspoon salt
Freshly cracked pepper
¼ cup lightly toasted pine nuts
Finely slice the asparagus on the bias, starting at the stem and stopping just at the start of the tip.
Combine the sliced asparagus and tips with the beans, sorrel, parsley and chives in a large serving bowl.
Whisk together the mustard, lemon juice, olive oil, salt and pepper and pour over the asparagus salad, tossing to evenly coat. Allow to sit for at least an hour for the flavors to meld.
Scatter the toasted pine nuts over the top when ready to serve.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
