The Recipes

Summer Asparagus Salad

Finally, I found some gorgeous asparagus at the Farmers' Market this week.  It's so frustrating when I see all of these recipes for fantastic spring dishes but can't find the produce!  Make a small portion as a first course, or beef it up for a main course or hearty lunch.  You could easily add fish, chicken, or even beef to this salad.

Summer Asparagus Salad


- 1 c. arugula
- 3 asparagus spears, thinly sliced on the bias
- 1/4 cup of basil and mint, sliced thinly (chiffonade)
- 1/2 orange, juiced
- 1/4 c. white beans
- 1 T. of apple cider vinegar
- 2 T. of olive oil
- 5 macadamia nuts, coarsely chopped
- salt
- pepper

Whisk together the vinegar and orange juice.  Slowly whisk in the olive oil.  Season with salt and pepper and stir in the herbs.

Start the salad with the arugula and top with the asparagus and beans.  Drizzle the vinaigrette over the salad.  Garnish with the chopped nuts.