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Spring Asparagus & Arugula Salad

Spring Asparagus & Arugula Salad
As always, we want you to be at the top of your game, and one way to do that is to eat food with the highest nutrient value. In my opinion, that means eating food grown without pesticides or herbicides. To me that means “Organic!”

Try the bee pollen garnish here too. Bee pollen is actually flower pollen — but it's gathered by bees, and then we gather it from them. It’s 40% protein and rich in B-vitamins. Dr. Gabriel Cousens MD, listed bee pollen as one of the most energizing foods, and bee pollen can be used to help alleviate allergies, keep the prostate healthy, and help skin conditions. Cousens says it may help correct nutritional imbalances within the body.

Makes 6-8 servings                                                   

2 lbs organic asparagus

1 tsp Spike seasoning

 1/3 C extra virgin olive oil (EVOO)

4 C baby arugula

3 Tbsp lemon juice

1 Tbsp bee pollen

¼ C minced red onion

Good eggs, quartered, as garnish, optional

¼ C minced fresh parsley

Goat or parmesan cheese, optional


Cut asparagus into 2-3-inch pieces. In a skillet with a lid, bring 2 C water to a boil. Add asparagus and steam 2 minutes. Drain cooking liquid into a glass to drink once it’s cool. Reserve drained asparagus. They will continue to cook a little as they cool. (I never use an ice bath because soaking veggies in water pulls out nutrients, and why would I want to cheat myself or you of nutrients?)

Make dressing by whisking together extra virgin olive oil (use the real deal!), lemon juice, minced onion and fresh parsley and Spike. Put arugula in bowl. Pour ½ dressing on arugula. Toss. Plate. Put asparagus on top, drizzle with remaining dressing, and garnish with bee pollen, and eggs or cheese, if you like.

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