Author Notes
An easy cold salad to take with you anywhere! It keeps for days chilled in the fridge too! www.thymeoftaste.com —geminitb
Continue After Advertisement
Ingredients
-
3 tablespoons
olive oil
-
3 tablespoons
finely grated parmesan cheese
-
1 tablespoon
fresh lemon juice
-
2 cups
mukimame, thawed if frozen
-
2 bunches
asparagus, trimmed
-
1 cup
peas, thawed if frozen
-
1/2 cup
canola oil
-
1
shallot, thinly sliced
-
6
slices of bacon, cooked and diced into small pieces
Directions
-
Whisk olive oil, lemon juice and parmesan cheese together, add salt and pepper. Set aside
-
Cook asparagus in a large pot for 4-5 minutes.
-
Place asparagus into a bowl of ice water.
-
Combine canola oil and shallot over medium heat and cook until brown and crispy, about 10 minutes.
-
In a large bowl, combine vegetables with lemon dressing and toss. Top with bacon and shallots.
See what other Food52ers are saying.