Asparagus and Pea Shoot Salad

Serving Size
1 cup
Prep Time
10 min
Cook Time
30 min
Asparagus and Pea Shoot Salad

Nutrition Information

Calories 112.6
Fat 3.7 g
Saturated fat 0.5 g
Polyunsaturated fat 0.4 g
Monounsaturated fat 2.5 g
Cholesterol 0 mg
Sodium 131 mg
Carbs 14.3 g
Fiber 5.2 g
Protein 5.9 g
Health Benefit
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  1. Bring 2 quarts of water to a boil. Add lentils and reduce heat to a simmer. Cooked until lentils are cooked through but still retain a bit of bite, about 30 minutes. Drain and set aside.
  2. Trim the asparagus and cut into ½ inch pieces. Add ½ teaspoon of the olive oil to a frying pan over medium heat. Add the garlic and sauté until softened, about 1 minute. Add the asparagus pieces and sauté until tender, about 3 minutes. Remove from heat.
  3. Combine the lentils, asparagus, pea shoots, and green onions in a large salad bowl. In a separate, smaller bowl, whisk together the remaining olive oil, shallot, mustard, vinegar, and freshly ground black pepper. Toss the dressing with the lentil salad and serve.
  4. Handy Hint: If your asparagus stalks are thick, instead of trimming off most of the bottom, use a vegetable peeler to peel the ends of the spears away to remove any fibrous outer layers and trim only the roughest ends. The inner stalk is quite delicious.
Nina Lincoff