1 pound or more raw asparagus (freshest), cleaned, bottoms, trimmed, peeled if preferred, and thinly
sliced on the bias using very sharp knife and a sharp angle on the bias cut

1/2 cup Marcona almonds, chopped or toasted walnuts, chopped, optional or pistachios
orange sections from one or two oranges, blood oranges are a favorite, or sub strawberries if in season

2 tablespoons EVOO

zest of 1/2 lemon, minced, or sub 1 tablespoon preserved lemon*, chopped, optional

Season with salt, pepper, coriander (if using preserved lemon, don’t add extra salt right away

2 cups favorite micro greens, or watercress or spinach, stems removed, optional especially if you have plenty of asparagus or 1/2 cup c

4 Tablespoons maple balsamic vinegar (you may substitute equal parts apple cider vinegar and maple syrup as well

*If using cured lemon, do not season salad until after adding the lemon as cured lemon is salty. If not using cured lemon, you may need to season with salt before serving


Toss all together. Adjust for seasoning. Serve immediately.

Alternatives: Just remember what grows together goes together so any veggie that is in season the same time as asparagus can be used in this salad; we like both citrus (end of season) and strawberries (same season). In addition when we add preserved lemon we also like the fresh flavor of mint with that.  Add a little chopped ham or natural bacon, to increase protein and make it a dinner salad. Bacon is always in season! But watch the salt level when using back or ham.


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