• 2 cups asparagus spears, trimmed and cut into small pieces
  • 2 Tbsp J.Olive Co. extra virgin olive oil
  • 2 cloves of garlic
  • 1/2 tsp caraway seeds (optional)
  • 1 cup cooked beans (canned is fine, drained and rinsed)
  • 1/3 cup baby spinach
  • 1 avocado, flesh diced
  • 1/4 cup almonds, toasted and chopped
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • Salt and pepper to taste


  1. In a skillet over high heat, sauté the asparagus with 1 Tbsp of olive oil for 3-4 minutes, before adding the garlic and caraway and frying another 2 minutes until garlic is fragrant and asparagus is bright green and cooked through (while still retaining its bite)
  2. Salt to taste.
  3. In a large bowl add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste. Best served immediately.


Recipe from Homespuncapers.