Asparagus Salad

Asparagus Salad


  • 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.