About the Chef
Tamara is a longtime professional photographer, family lifestyle blogger, co-author, and mama of two, soon to be three. She lives in glorious western Massachusetts with her family, her three dogs, her cat, and her 19 chickens.
Place asparagus in a small saucepan and cover with water. Then bring to a boil and cook until asparagus is tender and bright green (about 1 minute)
Make sure to immediately remove asparagus from heat, drain it, and place it in an ice bath to let cool. Then drain again
In a large bowl, combine cooled asparagus, arugula, pine nuts, olives, Wellsley Farms cucumbers, fresh mint
In a small bowl whisk together your lemon juice, olive oil (2 parts freshly squeezed lemon juice to 4 parts olive oil), salt, and pepper
Then pour over salad with Wellsley Farms Parmesan cheese and toss to coat. Place in the fridge until ready to serve
Add some cold cooked rice, quinoa or couscous to add more texture to your salad (optional)