Spring Asparagus Salad

This asparagus salad has raw shaved asparagus, roasted chickpeas, and a wonderful lemon vinaigrette. It screams spring to me.

Who else is ready for spring? Oh man I sure am! This winter has been especially long and cold for me. I’m not sure why I am so ready for it. I usually don’t complain about the weather, but try to smile and live in the present, cold weather and all. I’m not sure what happened this year.

This is a recipe I shared on instagram last year, but I’m adding it to my blog today since my blog is all spanking brand new and it’s the first day of spring!

I get so excited when spring vegetables start to produce, but I think asparagus is my favorite. We have 3 rows planted in our garden, and while they are still maturing, it’s so fun for me to go out and pick it fresh.

When you shave asparagus there is no need to cook it – leaving a yummy light, crisp taste. It is best to look for thicker asparagus for this recipe because it will be easier to shave. I use a ‘T’ shaped vegetable peeler making it nice and easy to get thin slices. You can see I place it on something narrow enough to be able to peel it on and get as much out of the asparagus. When serving it, you can either leave the asparagus in long strips, or you can cut it in bite size pieces for easier eating.

 

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Spring Asparagus Salad
This spring asparagus salad has raw shaved asparagus, roasted chickpeas, and a wonderful lemon vinaigrette.
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Servings
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Ingredients
vinaigrette
salad
Servings
people
Ingredients
vinaigrette
salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees. Cut the top off your garlic bulb, drizzle with avocado oil, wrap in tin foil and put on a sheet pan. Put your rinsed, drained and dried chickpeas on the same sheet pan and drizzle with avocado oil, and sprinkle with salt.
  2. Slice the lemon for your salad and place in a single layer between your chickpeas on the sheet pan. I had about 6 slices and used a small lemon. (While the lemon is cooking, its juice will leave a lemony taste to your chickpeas as they roast.) Put the sheet pan in the oven. Roast your chickpeas for about 20 – 30 minutes shaking half way through. Roast your garlic for about 40 minutes.
  3. Put all of your vinaigrette ingredients into a blender and process for about 15-30 seconds or until blended. Taste and lightly salt and pepper as needed.
  4. Rinse your asparagus and snap off the bottom tough part of the stem. Using your vegetable peeler, peal all the asparagus.
  5. Place asparagus on a serving plate or bowl, top with chickpeas and drizzle with vinaigrette. Serve with roasted lemon slices.
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