This recipe was created in collaboration with Emily Davies, of Wholesome Slice. Follow her Instagram for more recipes like this one!
This is a beautiful way to use asparagus, now that it's back in season for the spring. I dressed this with a caper lemon vinaigrette to add some zip to the green flavours.
1 bunch of asparagus, bottom stems removed
2 tbsp sprouted walnuts
1 lemon zested .
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
2 tsp Dijon mustard
2 tbsp maple syrup
2 tbsp capers, chopped
1/2 tsp sea salt
1/4 c EVOO
1. Bring a pot of water to a boil & prepare an ice bath on the side. Blanch shaved asparagus in hot water for 45 seconds, quickly removed and submerge in ice bath. Then drain & place in a bowl to mix the salad.
2. In a toaster oven/oven toast walnuts until crispy - roughly chop & add to salad bowl.
3. Combine all vinaigrette ingredients EXCEPT oil, in a bowl & rapidly whisk together. Slowly pour in oil while continuing to whisk at a slightly slower pace to emulsify vinaigrette. Pour dressing over salad & mix well.
Serves 2 💕