Asparagus and Beet Salad
Notes: For variety, and if you have time, replace canned beets with 2 cups cooked and sliced fresh yellow beets. Up to 1 day ahead, cover chilled cooked asparagus and cooked fresh beets and refrigerate.
How to Make It
Step 1
1
Snap off tough ends of asparagus. Cut spears diagonally into 1-inch lengths.
Step 2
2
In a 10- to 12-inch frying pan, bring about 1 inch water to a boil. Add asparagus and cook just until tender-crisp when pierced, about 3 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.
Step 3
3
Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds. Pour cumin into a wide bowl and add lemon juice.
Step 4
4
Drain beets and garbanzos, rinse with cool water, and drain again. Add to bowl along with asparagus, onion, cilantro, and pistachios. Mix and add salt to taste.
Ingredients
1/2 pound asparagus
1 teaspoon ground cumin
3 tablespoons lemon juice
1 can (15 oz.) sliced beets
1 can (15 oz.) garbanzos
1 cup thinly sliced red onion, rinsed and drained
1/4 cup chopped fresh cilantro
3 tablespoons roasted, salted pistachios
Salt
Directions
Step 1
1
Snap off tough ends of asparagus. Cut spears diagonally into 1-inch lengths.
Step 2
2
In a 10- to 12-inch frying pan, bring about 1 inch water to a boil. Add asparagus and cook just until tender-crisp when pierced, about 3 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.
Step 3
3
Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds. Pour cumin into a wide bowl and add lemon juice.
Step 4
4
Drain beets and garbanzos, rinse with cool water, and drain again. Add to bowl along with asparagus, onion, cilantro, and pistachios. Mix and add salt to taste.
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