Early summer meals are the best. The farmer’s markets are stocked with late-spring finds like ramps, garlic scapes and asparagus alongside summer sweets like the season’s first tomatoes, fresh basil and tiny, tart strawberries. Summer cooking can be as simple as assembling — picking up a few fresh items you like and arranging them on a plate or tossing them together in a bowl with a sprinkle of salt and a nice glug of olive oil.
The recipe for this shaved asparagus salad is in the same vein. The flavors are bright and refreshing. The avocado and chickpeas are full of protein, while the lemon in the dressing is a natural detoxifier.
As for asparagus, here’s the 101:
- Great source of fiber and folate
- Full of vitamins A, C, E and K
- Rich source of glutathione, a detoxifying compound that helps break down carcinogens and free radicals
- Helps regulate blood sugar
Shaved Asparagus Salad with Golden Roasted Chickpeas, Avocado and a Lemon-Miso Dressing
Here’s what you need:
- 1 bunch asparagus
- 1 cup or 1 can of chickpeas (if using dried, be sure to soak overnight)
- 1 avocado
- fresh lemon juice
- Himalayan pink salt
- olive oil
- miso paste (Miso Master makes a great chickpea-based variety if you are avoiding soy)
- maple syrup or honey
Drain and rinse the chickpeas. Toss with olive oil, salt and turmeric. Roast at 400° for 30-40 minutes until the chickpeas are firm but still fork-friendly.
Use a mandolin or a vegetable peeler to thinly slice or shave the asparagus. If this is too finicky, simply slice the asparagus very thinly with a knife.
For the dressing, combine lemon juice, olive oil, a dash of miso and a little bit of maple syrup or honey to taste. Use water to thin the dressing out if necessary.
Toss the asparagus in the dressing. Top with the roasted chickpeas and sliced avocado. Season as needed with salt and pepper.