Warm Asparagus Walnut Salad
A meaty, tangy, warm vegetable dish perfect for holidays and entertaining. The nuts and mushrooms make it hearty, giving it a dressing or stuffing taste.
Servings Prep Time
6servings 5minutes
Cook Time
15minutes
Servings Prep Time
6servings 5minutes
Cook Time
15minutes
Ingredients
For the vegetables:
For the dressing:
Instructions
Preparing the vegetables:
  1. Cut the end tough ends off of the asparagus stems, and cut the remaining asparagus into 2″ lengths. Place in your vegetable steamer and steam until you are able to pierce the stems with a fork.
  2. In the meantime, add 1 tablespoon of olive oil to a large skillet on medium heat. Add the sliced green onions and the cut mushrooms, stirring to coat with oil. Reduce heat to low and let saute while the asparagus steams.
  3. Once the onions and mushrooms start to soften, add the peas to the skillet and continue sauteing and stirring. Add the finished steamed asparagus and blend. When the mushrooms and onions have softened to your taste, turn the heat off under the skillet, leaving it on the burner.
  4. Add in the walnuts, stirring lightly.
Preparing the dressing:
  1. In a small bowl, mix well the lemon juice, minced garlic, yellow mustard and chopped dill.
  2. Remove the vegetables from the skillet into a serving bowl. Pour the dressing over the warm salad and combine to coat the vegetables. Serve warm.
Recipe Notes

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