Asparagus cooks quickly and tastes best when it's crisp-tender. In this salad recipe it's combined with fresh arugula, mint and homemade pickled onions.
Tip: If you have pencil-thin asparagus spears, leave them whole, but if the spears are thicker, cut them into 2- to 3-inch lengths.
Serve with Pork Burgers with Feta-Rosemary Spread.
1 1/2 fat, 1 vegetable