Fig and asparagus salad
Some people think eating healthy means you have to eat boring salads. This is simply not true. You can create nutritious salads with amazing gourmet flavors like this fig-asparagus salad.
It has so many different flavors ranging from sweet to sour. Its flavors are as abundant as its textures. It has the sweetness from the figs and the freshly picked tomatoes as well as the sour, slightly bitter taste of the asparagus complemented by the milder onion taste of the chives.
Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn.
Figs are high in fiber. They are a good source of vitamins such as K and B6 and minerals including magnesium, manganese, calcium, copper and potassium. (1)
Asparagus contains anti-inflammatory phytonutrients, and provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium. (2)
½ lb. of asparagus
¼ cup of chives
2 cups of Bibb lettuce
2 TBLS of extra virgin olive oil
Place the asparagus in boiling water for 2 minutes.
Slice the figs.
Slice the tomatoes.
Chop the chives.
Place the figs, tomatoes, lettuce on a plate, sprinkle the chives and drizzle the olive oil on the vegetables and plate.