Asparagus and Roasted Pecan Salad

Fresh asparagus in the summer with a little lemon, roasted garlic pecans, and a sprinkle of fresh shaved parmesan cheese pairs with many entrees. 

Recipe adapted from Food Network

Ingredients:

1 bunch asparagus trimmed and cut into 2-3 inch sections

1 tablespoon extra virgin olive oil

½ cup pecans

1 garlic clove minced

¼ cup shredded parmesan

1-2 tablespoons lemon juice

Directions:

1. Bring a large pot of water to boil and prepare an ice bath.
2. Blanch asparagus by cooking for 1-2 minutes.  Drain and cool in an ice bath.
3. Heat olive oil in a small saucepan.  Add garlic and pecans.  Cook tossing a few times for 1-2 minutes.
4. Drain ice from asparagus.
5. Transfer asparagus to a serving dish. Drizzle with lemon juice.   Sprinkle with parmesan cheese.  Top with pecan mixture.
6. Enjoy!