*Note: Can be served hot or cold
2-4 Servings
Ingredients:
1 bunch asparagus, finely chopped
1 pint baby tomatoes, diced
½ onion, diced
Mixed greens (if desired)
1 Tb lemon juice
1 Tb avocado or MCT oil
Salt and Pepper
Directions:
- Add ½ Tb oil to sauce pan and preheat to medium.
- Add onion, and asparagus and cook until ‘al-dente’: typically 2-3 minutes, depending on thickness.
- Remove from heat, add tomatoes and toss with lemon juice and pepper. Serve as is, or over mixed greens (see next step).
- Place mixed greens in a bowl, and toss with remaining ½ Tb oil, salt and pepper. Toss gently with cooked vegetables. Serve immediately, or refrigerate and serve cold. Make multiple batches – makes great leftovers for 2-3 days.
