Shaved asparagus spring salad with roasted lemon thyme vinaigrette

Indulge in the freshness of shaved asparagus in a vibrant spring salad, drizzled with a zesty roasted lemon thyme vinaigrette. Perfect for a light and flavorful meal.

Ingredients:

• Shaved Asparagus Salad
• 1 bunch asparagus
• 1 cup frozen peas
• 6 green onions, tips and ends removed and cut in half
• 2 ears of corn (can sub 1 cup frozen corn), kernels cut off
• pinch salt
• pinch black pepper
• dash olive oil, ghee, or coconut oil for cooking
• Roasted Lemon Thyme Vinaigrette
• 3 lemons (preferably organic, as you'll be zesting them)
• 2 teaspoons honey (can sub maple syrup or coconut syrup if vegan)
• 1/4 cup olive oil + more to drizzle
• 5 - 6 sprigs fresh thyme, destemmed and roughly chopped
• 2 cloves fresh garlic, minced
• pinch salt

Instructions:

1. Preheat oven to 200 °C.Grate the zest of 2 lemons, then halve them and place them cut side down in a small baking dish. Drizzle some olive oil over them and bake for 40 minutes.In a mason jar or small bowl, mix together the finely chopped garlic, salt, thyme, honey, and the juice of the remaining lemon. Shake or stir thoroughly to combine.Rinse the asparagus, then using a regular vegetable peeler, shave them by laying them on a large cutting board with the woody end facing away from you (do not trim it off before shaving as you will use it as a grip). With one smooth motion, peel strips off the asparagus (it's fine if they are different sizes). Transfer to a medium bowl and toss with a generous sprinkle of salt.Bring a few cups of water to a boil in a medium pot, then add frozen peas. Boil for 4 - 5 minutes, or until vibrant green, then immediately transfer to an ice water bath. Drain well, then add to the shaved asparagus.Coat a saucepan with your preferred cooking oil, using just enough to cover the bottom of the pan lightly. Heat the oil over medium-high heat for 3 - 4 minutes, or until very hot, then add corn kernels and spring onions. Sauté until very dark brown and resembling a roasted appearance, about 10 minutes. Allow to cool briefly, then mix with the asparagus and pea mixture.Take the lemons out of the oven and use a spoon to remove the seeds. Pour the juice from the baking dish into the dressing mixture, then squeeze out any additional roasted lemon flesh. Shake or stir thoroughly, then add olive oil and shake or stir again. Toss with the salad until well coated. Let it sit for 10 minutes before serving, topping with freshly ground black pepper if desired.

Summary:

• Calories: 1054 kcal
• Fat: 59 g
• Protein: 26 g
• Carbs: 136 g
• Potassium: 2173 mg
• Magnesium: 228 mg