I used to always just steam my asparagus before I ate them. But one day, I saw my sister-in-law sautéing them. This opened a whole new way of how I cooked some of my veggies. So many possibilities!
This recipe is inspired from my pregnancy. Since the baby seems to be rejecting all kinds of meat, I decided to make salads with more flavor and texture to keep my palate happy and satisfied. This salad is one of my favorite discoveries.
- Half a bunch of asparagus
- A bowl of spring mix (about 1 serving)
- 1 lemon
- Half a bulb of garlic
- 1 shallot
- About 1 tablespoon of olive oil
- Salt and pepper to taste
*This recipe makes 1 serving of salad. Increase the portion of this recipe to your liking or if sharing.
- Cut off about 1 inch from the bottom of all the asparagus. Throw the end pieces away. Chop the asparagus in 1 – 2 inch pieces.
- Mince and chop garlic and shallot.
- Turn on stove to medium-high heat and place olive oil. Sauté garlic and shallot until shallots are slightly see-through and wilted.
- Place asparagus in with the garlic and shallot mixture. You will only be sautéing the asparagus for about 3 minutes so that the crunch of the asparagus stays. Season with salt and pepper to your liking. Once asparagus is mixed in well with olive oil, salt, and pepper, turn off the stove.
- Cut the lemon in half and squeeze half the lemon over the asparagus. Toss to coat evenly.
- In another bowl, place your spring mix lettuce on the bottom. Use the other half of the lemon to toss with the spring mix lettuce if you want more of a citrusy flavor. Once the asparagus has cooled enough in the pan, put on top of spring mix. Mix it all together if desired.
I love the taste of this salad and the fact that it doesn’t call for heavy salad dressing. Honestly, the lemon, olive oil, garlic, and shallot in the asparagus mixture carries enough flavor that when you mix it with the spring mix lettuce, it has the perfect taste. This salad is great as a refreshing lunch. Add a poached or soft-boiled egg to it if you want protein.