Fresh Vegan Asparagus Salad

Vegan Asparagus Salad - makes 4 side dish sized servings

So fresh and tasty, this is a long time family favorite. My father first had this Asparagus Salad at a vegetarian restaurant many years ago and decided to make it at home. This is the perfect side dish to a heavy meal because it’s so light and it’s fast to make, only requiring a few ingredients and 3 steps. Asparagus is so naturally good for you and makes even an unhealthy meal more nutritious. Try this salad as an outdoor, summer-time addition to lunch!

What you’ll need

• 1 Bunch of Asparagus (about a pound).
• 1/3 cup Chopped Walnuts.
• 1 clove Garlic (sliced thin).
• 2 Tbs. Walnut Oil.
• 1/3 cup White Vinegar.
• 3 Tbs. Water.
• Salt and Pepper to taste.

Directions

1. The first thing you want to do is make the salad’s ‘brine’. In a serving bowl, combine the walnut oil, vinegar, water, sliced garlic and salt and pepper and mix well. This was relatively painless, right?
2. Second step is to cut the asparagus, just take off the ends where it starts to get a little woody. Now, steam it! This sounds easy, but it’s very important to get it right. It needs to be cooked, but still slightly crunchy. Please don’t use frozen for this recipe, it simply doesn’t work and all you get is mush… and who wants to eat mush?
3. Last step is to combine the still hot asparagus with the ‘brine’ and mix well. The slightly undercooked asparagus will finish cooking in the brine and become fantastic! Just add the walnuts to the top and serve when cooled.