Uploaded April 2023 | Updated September 2026, 2 weeks ago
We think that we can all agree, asparagus has to be one of the official signifiers of spring. This herbaceous perennial is well-loved all times throughout the year, but in this season especially, these tender shoots can add the perfect touch to just about any dish (breakfast quiche, anyone?)
Quick tip: To move things along quicker, and still have uniform slices, we would recommend using a mandolin for the radishes. If you are using very young asparagus, as we did here, it’s probably going to be easier to use a peeler, as thinner stalks will take longer to cut by hand.
Ingredients:
1 bunch (12 to 20 spears) asparagus
Leaves from 3 sprigs fresh mint, chopped
Leaves from 2 sprigs fresh basil, chopped
¼ cup pine nuts, toasted (see Toasting Nuts, below)
¼ cup crumbled feta cheese
2 or 3 radishes, thinly sliced
Lemon Dressing
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Instructions:
Snap the woody ends off the asparagus spears and discard. Cut the spears into 2-inch pieces and slice each piece lengthwise into quarters. (I call this julienne without the fuss!)
In a saucepan of boiling water, blanch the asparagus for 1 minute. Scoop out and transfer to a bowl of ice water to stop the cooking process. Drain well.
In a large bowl, combine the asparagus, herbs, pine nuts, feta, and radishes.
To make the lemon dressing: In a small bowl, combine the lemon juice, vinegar, oil, and salt and pepper to taste and whisk with a fork to combine. Just before serving, drizzle the dressing over the salad and toss to combine.
Toasting Nuts: Heat a skillet over medium heat. Add the nuts and toast, stirring or shaking the skillet often to avoid burning, for about 6 minutes, or until fragrant and browned in spots. Alternatively, preheat the oven to 350° F. Spread the nuts on a rimmed baking sheet and toast for 10 minutes, or until fragrant and browned.
Click the link in our bio to view this recipe on our website!
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#asparagusseason #springrecipes #asparagusrecipes #eatrealfood #foragingseason #urbanforaging #ketocon2023 #ketocon #lowcarbhighfat #freshrecipes #wildharvest #foragetotable #sustainableliving #wildfood #eatyouryard #wildfoods #foraging #wildasparagus #springtime #womenshealth #healthypregnancy #wapfkids #ancestraldiet #ancestralnutrition #pricepottengerkitchen #traditionalcooking #wisetraditions #nosetotail #pastureraised #pricepottenger #westonaprice #WAPF #nutrientdensefoods
We think that we can all agree, asparagus has to be one of the official signifiers of spring. This herbaceous perennial is well-loved all times throughout the year, but in this season especially, these tender shoots can add the perfect touch to just about any dish (breakfast quiche, anyone?)
Quick tip: To move things along quicker, and still have uniform slices, we would recommend using a mandolin for the radishes. If you are using very young asparagus, as we did here, it’s probably going to be easier to use a peeler, as thinner stalks will take longer to cut by hand.
Ingredients:
1 bunch (12 to 20 spears) asparagus
Leaves from 3 sprigs fresh mint, chopped
Leaves from 2 sprigs fresh basil, chopped
¼ cup pine nuts, toasted (see Toasting Nuts, below)
¼ cup crumbled feta cheese
2 or 3 radishes, thinly sliced
Lemon Dressing
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Instructions:
Snap the woody ends off the asparagus spears and discard. Cut the spears into 2-inch pieces and slice each piece lengthwise into quarters. (I call this julienne without the fuss!)
In a saucepan of boiling water, blanch the asparagus for 1 minute. Scoop out and transfer to a bowl of ice water to stop the cooking process. Drain well.
In a large bowl, combine the asparagus, herbs, pine nuts, feta, and radishes.
To make the lemon dressing: In a small bowl, combine the lemon juice, vinegar, oil, and salt and pepper to taste and whisk with a fork to combine. Just before serving, drizzle the dressing over the salad and toss to combine.
Toasting Nuts: Heat a skillet over medium heat. Add the nuts and toast, stirring or shaking the skillet often to avoid burning, for about 6 minutes, or until fragrant and browned in spots. Alternatively, preheat the oven to 350° F. Spread the nuts on a rimmed baking sheet and toast for 10 minutes, or until fragrant and browned.
Click the link in our bio to view this recipe on our website!
.
.
.
#asparagusseason #springrecipes #asparagusrecipes #eatrealfood #foragingseason #urbanforaging #ketocon2023 #ketocon #lowcarbhighfat #freshrecipes #wildharvest #foragetotable #sustainableliving #wildfood #eatyouryard #wildfoods #foraging #wildasparagus #springtime #womenshealth #healthypregnancy #wapfkids #ancestraldiet #ancestralnutrition #pricepottengerkitchen #traditionalcooking #wisetraditions #nosetotail #pastureraised #pricepottenger #westonaprice #WAPF #nutrientdensefoods
