My friend Erica and I decided to recreate a tomato tart that we cooked last summer. While we emailed during our workday, trying to remember what ingredients we used, and the steps of the recipe we’d need to follow, we decided we’d want a side dish as well. This dish was impromptu. My friend Elizabeth made a great grated asparagus salad earlier in the spring, and at first I thought I would make a copy. Here’s how it came together.
1 bunch asparagus
1/4 cup pine nuts
1/4 cup grated parmesan
Extra Virgin Olive Oil
Parboil the asparagus in water with a splash of olive oil and salt. After four minutes, remove the asparagus and drain in a collander. Cut asparagus into 1/2 inch pieces, on the diagonal. In the meantime, roast pine nuts on the stove top or in over for 2-5 minutes. Slice avocado, add to bowl. Grate 1/2 cup of parmesan, or to your liking. Add pine nuts to salad. Grate lemon peel over salad.
Mix extra virgin olive oil; balsamic vinegar or red wine vinegar, a splash of dijon, and juice from half a lemon. Add salt and pepper. Whisk to a mixture. Dress salad.