Those beautiful asparagus at the Charleston Farmer's this past Saturday made the best light side, perfect for your Easter dinner. Super easy and delicious! My friend Mimi shared this recipe last spring at it has quickly become one of my "go tos."
Mimi's Fresh Asparagus & Hearts of Palm Salad
Blanch one bunch of asparagus until bright green, like 2 mins. Place in ice bath to stop cooking. Once cool, chop into 2 in. bite-sized pieces. In a large bowl combine asparagus, 1 can sliced hearts of palm. (Buy whole stalks and cut yourself, salad cuts are sometimes tough), 1 can rinsed and drained black beans, couple handfuls of sliced cherry tomatoes, top with 1 1/2 tbs of EVOO, juice of whole fresh lemon (2 if lemons are small), 2 tsp cumin, 1/2 bunch fresh cilantro, finely chopped, s&p to taste, purple onion, finely chopped (optional). Mix, refrigerate until nice and cold. Taste it, and adjust the way you like it, I always add more cumin and lemon, but make it your way and enjoy.