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 🙂

 

Print

Asparagus Salad with Tomatoes, Pine Nuts & Pecorino

Prep

Cook

Total

Yield 2

Ingredients

  • 3 Cups Chopped Asparagus (cut about 1/2 inch long)
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp red chili flakes
  • 1/4 cup shaved pecorino romano cheese
  • 1 lemon, halved
  • 1 tbsp extra virgin olive oil
  • salt & pepper

Instructions

  1. Heat a grill pan on medium high heat.
  2. Add asparagus, salt & pepper and let cook for 3-4 minutes.
  3. Add olive oil, and combine well.
  4. Add chopped tomatoes, chili flakes and place halved lemons cut side down on grill pan. 
  5. Continue to cook until tomatoes have slightly softened
  6. Remove from heat into bowl.
  7. Add pine nuts (toasted pine nuts if you prefer), shaved pecorino, juice from the lemon halves and adjust salt/pepper/chili flakes per your taste!
  8. Enjoy warm as a side to chicken or fish, or serve cold as an appetizer or a quick lunch/snack.