|Asparagus, cut into 1 inch pieces||1 lb.|
|Olive oil||2 Tblsp.|
|Garlic cloves, minced||2|
|Cannelini beans (cooked)||1 cup|
|Caraway seeds||1/2 tsp.|
|Pea shoots or micro greens or baby spinach||2-4 cups|
|Almonds, chopped||1/2 cup|
|Lemon zest||1 tblsp.|
|Lemon juice||1 Tblsp.|
|Kosher salt & UYIF Tuscany Pepper Blend to taste||1/2 tsp.|
- Saute asparagus in 1 Tblsp. olive oil about 3-4 minutes. Add the garlic and caraway seeds. Saute for 2 minutes. Add salt to taste.
- Place all ingredients in a large wooden or white bowl. Toss with lemon zest and juice. Adjust seasoning and serve immediately.