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.
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Directions
1
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)
2
Make sure to immediately remove asparagus from heat, drain it, and place it in an ice bath to let cool. Then drain again
3
In a large bowl, combine cooled asparagus, arugula, pine nuts, olives, Wellsley Farms cucumbers, fresh mint
4
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
5
Then pour over salad with Wellsley Farms Parmesan cheese and toss to coat. Place in the fridge until ready to serve
6
Add some cold cooked rice, quinoa or couscous to add more texture to your salad (optional)
