I had some yummy early summer asparagus in my fridge that I wanted to use up, but I wasn’t in the mood to grill it. Currently we’re in the middle of a heat wave, so I was looking for something cool and filling to have for dinner.
I cooked the asparagus for a very short time in salted boiling water (only 1-2 minutes max) and then left it to cool before adding the rest of the ingredients to make a summer salad.
Serves 4 to 6
- 1 bunch asparagus, ends trimmed
- 1 tablespoon salt
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 green onions, thinly sliced
- 1 teaspoon Dijon mustard
- 1 (28-ounce) can chickpeas, drained and rinsed
- 16 cherry tomatoes, halved
- 14 Kalamata olives, pitted and chopped
1. Bring a large pot of water to a boil. Add asparagus and 1 tablespoon of salt and cook until tender-crisp, about 1-2 minutes. Drain, transfer asparagus to a large plate and let cool completely for 15 minutes (asparagus will continue to cook as it cools, so don’t over cook them).
2. Whisk oil, white wine vinegar, green onion, Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add cooked asparagus, chickpeas, tomatoes and olives. Toss to combine. Season with salt and pepper to taste and serve.
- To stretch this salad, add your favorite cooked grain or pasta.
- If you don’t have asparagus, green beans are a tasty alternative.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
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