Asparagus & Pignolia Salad (One of the many benefits of having 12 pounds of asparagus tips on hand....) 6 to 8 oz frozen asparagus tips 2 tbsp. pignolias (aka pine nuts; can substitute English walnut pieces if preferred) 3 to 4 tbsp good Extra Virgin olive oil 1 to 2 tbps Balsalmic vinegar 2 tsp storebought minced garlic in water or olive oil* *If you are going to use fresh garlic instead, mince it and add to the asparagus BEFORE cooking it. Raw garlic will be too harsh and overwhelm this subtle salad. Cook the asparagus tips according to directions, drain, cut into pieces, and put on a plate. Sprinkle the pignolias over the asparagus. Mix your oil and vinegar together virgorously, by spoonfuls, in a cup or dressing cruet, so you can make it to taste. Pour over the salad and serve. Serves 1 Variations: You can add a log of canned heart of palm to this salad, and/or canned pineapple chunks. To make it heartier, you can top with canned tuna or diced boiled egg.
Posted on: Sat, 09 Nov 2013 16:10:02 +0000
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