I took a pass on St. Patrick’s Day this year so I could kick this cold, but Dave celebrated for both of us. Since he spoiled me with a decadent brunch last weekend when I was the hungover one, I came across this asparagus salad that would use up our asparagus AND our broccoli, and broke it out for a mid-afternoon lunch. Fast, healthy & delicious! Not to mention as green as it gets. I paired it with leftovers from yesterday’s cheddar-beer-mustard bread and felt thoroughly, albeit belatedly, festive. (Dave doesn’t eat dairy so was stuck with regular toast, but you can’t win ‘em all.)
Lemon Asparagus Salad
adapted from 101 Cookbooks
1 small onion, finely chopped
12 spears of asparagus, sliced into rounds 1/4 inch thick
2 heads of broccoli, florets cut into 1-inch pieces and stems discarded
zest & juice of one lemon
big pinch of salt
3 tbsp olive oil
1/4 cup almonds, chopped & toasted
1. In a small bowl, whisk lemon juice, salt & olive oil; add almonds and set aside.
2. Heat a large skillet over medium heat, and add a spash of olive oil with a dash of salt. When hot, add onion and saute until soft & translucent. Add asparagus & broccoli, tossing, and cover for one minute. Stir, and cover again for another minute. The asparagus & broccoli should be bright green & still a little crisp. Remove from heat. Stir in lemon zest & dressing, and serve.