| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 garlic clove
- 2 lemons
- 1/4 cup buttermilk
- 8 tbsp Extra virgin olive oil
- salt and pepper to taste
- 1 cucumber chopped into bite size pieces
- 2-3 green onions thinly sliced - include the greens!
- 2 oz The Greensted Pea Shoots Microgreens rough chopped
- 2 pieces bread your choice
- 1 pound bunch asparagus trimmed and sliced
- 2 cups Leafy Greens and Herbs The Wacky Salad with Sunflower Shoots recommended. Add fresh chopped herbs i.e. dill, mint, basil, and/or parsley
- 4 oz feta or other crumbly cheese
Ingredients
|
|
Instructions
- Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Salt & pepper to taste.
- Add cucumber, green onions, and pea shoots to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
- Pour remaining 2 Tbsp. oil into a large skillet. Place bread in the pan flat. Fry until golden brown and crisp underneath, about 5 minutes. Turn bread over and lightly fry the other side, about 2 minutes. Season both sides of bread with salt or herb seasoning and place on a plate to cool. When cooled, tear bread into bite size pieces.
- Arrange asparagus to same skillet, spritz with lemon juice. Increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes.
- To plate: Arrange leafy greens and fresh chopped herbs on individual plates, tossing lightly. Arrange the fried asparagus on top. Dress with buttermilk mixture. Top with feta and torn bread. Enjoy!
Recipe Notes