Shaved Asparagus Salad With Parmesan And Vermicelli

                                       

Shaved Asparagus Salad with Parmesan and Vermicelli

This is bound to be one of your new favorite salad recipes! This quick, healthy salad recipe is light, delicious, and ready in 15 minutes, and it’s likely to be the easiest asparagus recipe you know.  Serves 2 

Prep time: 10 minutes,  Cooking time: 5 minutes,
Ingredients:

6-7 asparagus spears
Handful of greens/arugula
1 nest of vermicelli (approx 50g)
½ a lemon
2 tbsp extra virgin olive oil
1 tbsp Seasoning Salt
Directions:
Bring a kettle to a boil, and pour over the noodles, allow to sit for 5 minutes, drain, and run under cold water to cool. 

Using a vegetable peeler, shave the asparagus. Hold the hard, woody end and peel, this way you don’t have to worry about breaking off the inedible part. 

To serve, lay the noodles on the bottom of a serving dish, or on two plates. Place the greens on top, and then the asparagus. Using the vegetable peeler, shave the parmesan on top. 

Zest the lemon over the salad, and then squeeze the juice over. Finish with the olive oil, and seasoning salt.

Spring Grain Bowl

Spring Vegetable Grain Bowl 

Yield: 4 servings 

Ingredients:
1 cup quinoa
3 tablespoons tahini, well stirred
3 tablespoons water 
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1/4 teaspoon kosher salt
12 asparagus spears
3 carrots
6 radishes
1 jalapeño, seeds removed if desired
1/2 cup fresh parsley leaves 

Directions:
In a medium saucepan, combine the quinoa with 2 cups of water over medium-high heat and let come to a boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more. 

In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt. 

Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño. 

Divide the quinoa among bowls and add the vegetables. Drizzle on the dressing and scatter the parsley leaves over the top.