The asparagus' harvesting season is between April and June, so this is the best time to get it, as it is fresher and more flavourful. It can be eaten raw, dipped in hummus/tahini or slightly steamed. Try it, lightly grilled, with a little bit of Dijon or organic grainy mustard, drizzle of lemon juice and black pepper.
As asparagus goes hand in hand with lycopene-rich tomatos, here's a yummy Asparagus and Cherry Tomato Salad recipe for you, inspired by Elana's Pantry Asparagus Basil Salad:
Asparagus & Cherry Tomato Salad
By Leora Barak
3 cups asparagus, trimmed and quartered
2 cups cherry tomatoes, halved
1 avocado, cubed
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 tbsp dijon or organic grainy mustard
1/2 clove garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
Freshly ground black pepper to taste
1/2 cup goat cheese, crumbled, for garnish (optional)
Steam asparagus pieces for 3 minutes, place in large bowl and wait for them to cool.
Add cherry tomatos and avocado cubes.
In a small bowl, combine all dressing ingredients. Using a hand blender, whip gently until creamy texture is reached.
Spoon creamy dressing on salad ingredients, tossing well to coat evenly.
Garnish with crumbled goat cheese (if desired).
Serve + Enjoy!