Asparagus Salad with Avocados, Beans, & Pea Shoots

Serves 2-4

Ingredients Amount
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
Avocado, diced 1-2
Almonds, chopped 1/2 cup
Lemon zest 1 tblsp.
Lemon juice 1 Tblsp.
Kosher salt & UYIF Tuscany Pepper Blend to taste 1/2 tsp.


  1.  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.
  2. Place all ingredients in a large wooden or white bowl.  Toss with lemon zest and juice.  Adjust seasoning and serve immediately.