Asparagus & Herb Salad
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 bunch Asparagus, trimmed
  • 3 c Dandelion Greens, chopped
  • 1 Yellow Pepper, thinly sliced
  • 2 Tomatoes, sliced
  • 1 c Curly Parsley, chopped
  • ⅓ c Basil, chopped
  • ⅓ c Dill, chopped
  • 4 Green Onions, sliced
  • ⅓ c Hemp Hearts
  • 1½ Lemons, juice and zest
  • ¼ c Extra Virgin Olive Oil
Instructions
  1. Snap or slice the ends of the asparagus off. If there are any spears that are fatter than the others, slice them in half lengthwise, so that they cook evenly.
  2. Arrange it on a parchment-lined baking sheet. Splash on a couple of tablespoons of water, and roast for 4-6 minutes at 325*F, or until bright green but still firm. Allow it to cool until you are ready to top off your salad.
  3. Slice the tomatoes and line them on either side of the platter. This will be your border.
  4. Put the dandelion greens between the tomatoes, followed by the parsley, peppers, asparagus, other herbs and green onions, hemp hearts and lemon zest.
  5. Pour all of the fresh lemon juice over top, try to drizzle it all over evenly, followed by the olive oil (lemon juice sticks better if it goes on before the oil).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/salad/asparagus-herb-salad/