With spring upon us, what better inspiration for a salad than asparagus? Heat your skillet and wet your palette for a delightful warmed salad tossed with parsley, pistachios, spring onions, shallots, and more. An easy-to-make lectin-free recipe and impressively decadent at the same time.
Warmed Asparagus & Parsley Salad
Servings 2
Ingredients
- 6-8 asparagus
- 1 shallot
- 4 spring onions
- 1 lemon juice of
- 3-4 tbsp hazelnut oil
- 1/4 cup pistachios
- 1 cup Italian parsley
- 1 clove garlic
- Pecorino Romano optional garnish
- Fleur de sel (salt) season
- cracked black pepper season
Instructions
- Heat skillet over medium-high heat with hazelnut oil.
- Chop pistachios and add into the pan, coating with hazelnut oil.
- Trim asparagus stalks (about 1 inch off of the bottom). Mince shallot and add both the shallot and asparagus to the pan. Stir vegetables.
- Chop spring onions and garlic, add along with other vegetables. Squeeze juice of one lemon into the pan and stir together.
- Remove stems from Italian parsley and set aside.
- Remove vegetables from heat and place in a serving bowl or plate. Toss in parsley, season with salt & pepper and optionally garnish with Pecorino Romano.
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