This asparagus and pear salad by Elise the Diva Chef is the perfect spring side dish to add to any meal this season!
- 1 pound fresh asparagus, trimmed
- 1 large pear, sliced
- 2 teaspoons lemon juice
- 2 green onions, thinly sliced
- 1/4 cup chopped almonds toasted
- 2 Tbsp of Dijon mustard
- 1 tsp of honey
- 1 Tbsp of extra virgin olive oil
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside.
In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Serve immediately. Yield: 4 servings.