Asparagus is shaved into ribbons and tossed with a vinaigrette, fresh spring herbs, and creamy goat cheese for a salad that’s as gorgeous as it is easy.
Ingredients
- 1 lb thick asparagus
- 3 tbsp white wine vinegar
- 2 tbsp olive oil
- ¼ cup pine nuts
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley leaves
- 2 green onions
- 2 oz goat cheese
Steps
- Trim the asparagus. With a vegetable peeler, shave asparagus into long ribbons and add to a large bowl. Toss with the vinegar and oil. Let stand.
- In a small skillet, toast the pine nuts on medium-low 3–4 min., until golden brown, stirring often. Remove from heat and cool completely.
- Finely chop the mint, parsley, and green onions. Add to bowl with asparagus and toss to combine. Season with salt and pepper to taste. Transfer to a large serving platter. Crumble the goat cheese on top. Garnish with pine nuts.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- April 2020
- In Season
- vegetarian
- gluten free
- Wheat Free
- 15 Minutes
- Egg Free
Nutrition information
- Calories 185kcal 9%
- Fat 16.0g 25%
- Saturated fat 4.0g 20%
- Carbs 8.0g 3%
- Sodium 72mg 3%
- 3.0g sugar
- 3.0g fiber
- 7.0g protein
- 7mg cholesterol
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