Recipe courtesy of Roger Mooking
Print
Total:
15 min
Prep:
10 min
Inactive:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
10 min
Inactive:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 red onion, julienned
  • Zest and juice of 1 lemon
  • 1/4 teaspoon salt
  • 1 bunch asparagus, bottoms trimmed, stalks and tips separated and lightly blanched
  • 1 head Boston lettuce, washed, dried and coarsely chopped
  • 1/4 cup coarsely chopped fresh parsley
  • Olive oil

Directions

Watch how to make this recipe.

Put the red onions, lemon zest and salt in a bowl, let sit 5 minutes. Rinse the onions and lemon zest and pat dry. Add the lemon juice, rinsed onions and lemon zest to a large bowl and toss. Using a vegetable peeler, peel the asparagus stalks into ribbons, coarsely chop the remaining center pieces and add to bowl with the onions. Add the lettuce, parsley, and olive oil and serve immediately.

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