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
Directions:
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)
Salt to taste.
In a large bowl add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste. Best served immediately.
