We love this cold crunchy salad with all its garlic & citrus zip. You can sub out the asparagus for green beans or do a combo of both! We use Garlic and Herb Seasoning in the vinaigrette along with Lemon Basil Extra Virgin Olive Oil. It’s all topped off with munchable Bergeron Pecans. Make this early in the day so the veggies can soak up all at garlicky goodness.
|1 ½ lbs asparagus, trimmed
|1 garlic clove, grated
|1/3 cup Parmesan cheese
|¾ cup chopped Bergeron Pecans
|1/3 cup Lemon Basil Extra Virgin Olive Oil
|2 tsp Garlic and Herb Blend
|Salt and Pepper
|Bring four quarts heavily salted water to a boil in a large pot. Once the water boils, stir in the asparagus and cook until tender 4-5 minutes.
|Fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked asparagus to the ice bath to stop the cooking. Drain asparagus on a towel and dry them off and put into a bowl.
|To make the dressing: In a large bowl, combine the grated garlic, zest of 1 lemon, Garlic and Herb Seasoning and the juice of 2 lemons. Season with salt and pepper and stir to dissolve the salt. Slowly stream in 1/3 cup olive oil, whisking as you go. Stir in the 1/3 cup of Parmesan cheese. Taste for seasoning.
|Add the asparagus to the bowl and toss to coat. Place the dressed asparagus on a serving dish and top with pecans. Serve cold.