Asparagus is one of the more versatile vegetables. It’s good steamed, sautéed, roasted, grilled, stir-fried … and raw. Our friends at EatingWell magazine have created a green salad that combines raw asparagus and fresh peas. No cooking required for this dish.
The asparagus and peas are teamed with Boston or Bibb lettuce and grape or cherry tomatoes. The salad comes together with a dressing made from extra virgin olive oil, freshly grated lemon zest, and fresh lemon juice.
The dish comes from a cookbook written by the EatingWell editors. They teamed with health care provider Kaiser Permanente to produce EatingWell In Season (The Countryman Press, 2009). It’s loaded with excellent, healthy recipes — such as pork cutlets with maple-spiced red cabbage and apples.
The salad is simple to make and flavorful, and it packs healthful properties. EatingWell’s nutritionists labeled it: “healthy weight” for reduced calories and saturated fats; “lower carbs”; and “healthy heart.” The nutritionists also note peas are higher in protein and fiber than most vegetables.
When shopping for asparagus, keep in mind you’ll be eating them raw in this salad. “You’ll want to look for the most tender spears you can find and slice them into very thin rounds,” EatingWell advises.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch