Asparagus can be cooked many ways and added to an assortment of food, from quiche to pasta. This recipe simply dresses asparagus with oil and lemon—a classic and winning combination—and serves on hearty spinach. The salty creaminess of Parmesan finishes this dish nicely. Asparagus means “shoot” or “sprout” in Greek and is believed to have originated in the eastern Mediterranean region 2,000 years ago. Along with a white and purple variety, asparagus has a phenomenal growth speed and can grow up to 10 inches in a day. It is one of the most nutritionally well-balanced vegetables.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat grill or grill pan to low heat.
- Combine olive oil and lemon juice on a plate and roll asparagus to coat.
- Grill asparagus for about 5 minutes. Turn at least once, brushing with oil-lemon mixture.
- Remove from grill and return asparagus to plate with oil-lemon mixture.
- Combine spinach, Parmesan cheese and almonds in a large bowl.
- Cut asparagus into bite-sized pieces. Add to salad with oil-lemon mixture from plate.
- Toss to blend and serve.
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