Recipe by David Grenier
Photography by Michael Alberstat
Food Styling by David Grenier
First published in Wish June 2008
* Chef's Tip
To shave asparagus, lay each spear on your work surface and trim ends. Holding the tip of the spear, run a sharp vegetable peeler along its length to make long ribbons.
No Cook | Cheese | Greens | Nuts | Asparagus | Vegetarian | Salads | 20-Minute Supper Club | All categories...
FOOD
Asparagus Toss-Up
Couscous and pine nuts add great crunch to this fresh salad
Ingredients (Serves 6 )
| 1 cup | instant couscous |
| 1 ¼ cups | cold water |
| 12 spears | asparagus, shaved* |
| 3 | peaches |
| 1 bunch | watercress |
| 2/3 cup | extra-virgin olive oil |
| 1 | lemon, juiced (about 1/4 cup) |
| 2 tbsp | fresh thyme |
| 1 ½ cups | torn buffalo mozzarella |
| ¼ cup | pine nuts |
Instructions
- In a medium bowl, cover couscous with cold water. Set aside.
- In a large bowl, combine asparagus shavings, peaches and watercress. Set aside.
- In a small bowl, whisk together oil, lemon juice and thyme, and toss with asparagus. Fluff couscous with a fork, add it to asparagus and season with salt and pepper.
- To serve, divide salad among plates and garnish with cheese and pine nuts.
Nutritional information
Nutrients per serving: 523 calories, 39 g fat, 16 g protein, 36 g carbs, 3 g fibre.
Comment on "Asparagus Toss-Up"
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of Wish.ca. Read our privacy policy for more information.
Your comment