seared asparagus salad

March 28, 2012
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

vegan, gluten-free

asparagus, chopped
cherry tomatoes 
basil, julienned  
chickpeas, cooked and drained 
red onion, finely chopped
maldon salt, to taste
baby spinach    
  1. Heat a skilled with olive oil over high heat.  Add chopped asparagus and sear approximately 3-4 minutes. Remove and let cool.
  2. Toss remaining ingredients with a turn of olive oil then add asparagus.  Serve over bed of spinach.