Functional Nutrition, Functional Recipes, Osteopathic Medicine

INGREDIENTS

  • 1 lb asparagus (choose thicker, larger stalks if possible)
  • 3 tbsp extra virgin olive oil, divided
  • Salt and pepper
  • 1/3 cup pine nuts
  • 3 tbsp freshly squeezed orange juice
  • 1 1/2 tbsp freshly squeezed lemon juice, divided
  • 1 1/2 tsp finely chopped fresh basil
  • 1 tsp honey or agave nectar
  • 1 ripe avocado
  • 5 oz arugula (about 4 cups)

INSTRUCTIONS

  • Preheat the oven to 450 degrees F. After you clean your asparagus, make sure to pat it totally dry before proceeding. Slice the tough stalk ends from your asparagus (1-2 inches at the bottom of each stalk). 
  • Place the asparagus on a baking sheet; I use silicone pads for easier clean-up. Drizzle the stalks with 1 tbsp olive oil, then rub each stalk with your hands to evenly coat with oil. Sprinkle with salt and freshly ground black pepper. Place prepared asparagus into the oven and let it roast for 12-15 minutes until the toughest parts of the stalks are tender and the leafy tips are starting to get crispy.
  • While the asparagus is cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown and aromatic. Be careful, stir constantly, and keep a close eye once they start to brown—they can go from brown to burned very quickly. Once they’ve turned golden, pour them into a small bowl and reserve.
  • When the asparagus has finished cooking, remove it from the oven and allow it to cool to room temperature. Cut each stalk into 4-5 pieces each on an angle. Discard any overly tough ends that did not get tender during roasting.
  • In a small bowl, whisk together orange juice, 1 tbsp lemon juice, basil, honey, and a pinch of salt. Vegans can sub agave or maple syrup for the honey in the dressing, or leave it out to make it low carb. As you whisk the mixture rapidly, very slowly drizzle in the remaining 2 tbsp olive oil till emulsified with the juice mixture. Reserve dressing.
  • Cut the avocado into small cubes. Sprinkle with the remaining ½ tbsp lemon juice to keep it from turning brown.
  • In a large salad bowl, combine the arugula, roasted asparagus, toasted pine nuts, avocado, and dressing. Toss gently till the ingredients are well mixed and the arugula is evenly moistened by the dressing. Season the salad with additional salt to taste, if desired. Serve.
  • This salad is easily doubled for a crowd and can be partially made ahead for easier serving.
  • You can prepare parts of this recipe in advance for easier weeknight meals. For example, you can roast the asparagus and toast the pine nuts in advance. Freeze cubes of lime or lemon in the freezer and quickly dethaw for easy citrus.
  • Just before serving, slice the avocado, whisk the dressing and toss the salad.
  • This salad tastes best at room temperature, so if you’re making some elements ahead, be sure to take them out of the refrigerator and let them return to room temp before tossing the salad.
Dr. Lauren Davis

Dr. Lauren Davis

Lead Physician

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