Minty Asparagus Quinoa Salad
The Kids' Table
4 asparagus stalks (from Mick Klug Farm)
1 clove garlic
3 T olive oil
1/8 tsp salt
pinch ground black pepper
4 breakfast radishes (from Nichol’s Family Farm)
1 cup cooked quinoa
2 green onions
2 sprigs fresh mint
1 oz parmesan or pecorino romano cheese
Snap off tough bottom end of asparagus and discard. Chop asparagus into 1/8" pieces. Remove papery skin from garlic and mince into small pieces.
Slice the lemon in half, juice and strain out all the pulp and seeds. In a large bowl whisk together 1 T lemon juice, along with olive oil, minced garlic, salt and pepper. Whisk well to combine all ingredients. With a knife thinly slice radish and then chop into matchsticks. Add radish, asparagus and quinoa to bowl and toss gently. Use scissors to cut green parts of green onions and mint leaves into small pieces. Grate cheese. Add green onions, mint and cheese to bowl and toss well. Enjoy!
Cooked version: heat 1 T olive oil in a 6-7" sauté pan, over medium heat and sauté asparagus for 3-4 minutes. Add in garlic and sauté until fragrant, about 1-2 minute. Sprinkle a pinch of salt over asparagus and set aside to cool. Use remaining olive oil for dressing.