Asparagus Fall Salad
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Asparagus Fall Salad
Category
Salads
Cook Time
5 minutes
Ingredients
- 1 lb asparagus, peeled
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 1 zucchini, fine julienne
- 1 yellow squash, fine julienne
- 1 head bibb lettuce
- 2 tablespoons Fustini’s Cara Cara Cream balsamic vinegar
- 2 tablespoons Fustini’s Chipotle olive oil
- salt and pepper
- 6 oz cashews
- 1/4 teaspoon chili powder
Ingredients
Directions
- Preheat oven to 350 degrees. Place the asparagus on a sheet pan and drizzle with Fustini&rsquo,s Single Varietal EVOO. Season with salt and pepper and place into hot oven. Roast for 3 minutes and remove from oven and cut into bite size pieces.
- Place a lettuce leaf on each service plate. Top with some finely julienne zucchini and summer squash. Shake the Cara Cara Balsamic Vinegar and Chipotle EVOO together with a little salt and pepper to emulsify and spoon a little over the vegetables. Top with some asparagus. Shake the cashews with the chili powder and sprinkle on top and serve.