To balance butter and sugar this week, I'm turning to the en vogue vegetable in my life... asparagus. With a quick sear in a hot skillet, the asparagus is still perfectly crisp. Tossed with fresh cherry tomatoes, basil, chickpeas, capers and a sprinkle of maldon salt all on a bed of baby spinach and, like me, this will surely become your springtime-go-to-salad.
Seared Asparagus Salad
chickpeas, cooked and drained
red onion, finely chopped
maldon salt, to taste
- Heat a skilled with olive oil over high heat. Add chopped asparagus and sear approximately 3-4 minutes. Remove and let cool.
- Toss remaining ingredients with a turn of olive oil then add asparagus. Serve over bed of spinach.