Grilled Asparagus Salad with Tomatoes, Pine Nuts & Pecorino

By the time I started making this salad, I was finished. No but really, when I set out to make it, I wasn’t on a mission to come up with a lighting fast recipe but I aint complainin’ that it turned out that way -and I have a feeling you won’t mind either! 😉

I love chopping asparagus because its a BAZILLION times easier to eat than when its left whole. This salad has simple ingredients and is perfect for a light lunch/snack, a side to meaty dinner or even as an appetizer for a spring party spread!

If you don’t have a grill pan, use a cast iron skillet for best results. Grilling the lemons right on the pan gets the juices flowing better than microwaving it or rolling it around on the counter- so don’t skip that step.

Also, pecorino romano is an easy cheese to find and I love it for its saltiness, it adds the perfect indulgent flavor to this light and crisp spring recipe. You could also replace it with feta or goat cheese- whatever floats your boat.

Happy Eating 🙂

 

[cookbook_recipe id=”930″]

 

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