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Chargrilled Asparagus Salad
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4531791
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 bundle (about 500 g whole, 350 g trimmed) asparagus
- ¼ tsp salt
- 3 tbsp oil, divided
- 3 cloves garlic, minced or crushed
- 3 tbsp drained capers
- 4 tsp lemon juice
- 1 can (230 g drained) chickpeas
- 30 g flat parsley
- 10 g mint leaves
- 100 g baby spinach leaves
Directions
- Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well.
- Toss the asparagus with the salt and 1 tbsp oil.
- Heat a non-stick pan or wok on high heat. Toss in asparagus and char on high for around 5 minutes. Put the asparagus into a (non-plastic) salad bowl.
- Add 2 tbsp of oil to the pan, then add the garlic and drained capers to the pan and fry for 2 minutes. Then add the garlic oil to the bowl with the asparagus.
- Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine.
- Chop the parsley and mint finely, add to the salad, and toss well to combine.
- Wash and dry the spinach leaves, add to the salad, and toss well.