Shaved Asparagus and Quinoa Salad

Ingredients

• 2 Shallots
• ¾ Cup Tri Color Quinoa
• 6 oz Jumbo Asparagus
• 1 Anjou Green Pear
• 1 oz Pistachios
• 2 Tbsp. Champagne Vinegar
• 3 oz Matchstick Carrots
• 2 oz Goat Cheese Crumbles
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Keep pistachios in their bag, puncture a hole to release air, and use a heavy pan to break them into smaller pieces. The Roman emperor Caesar Augustus was so fond of asparagus that he dispatched elite troops to comb the empire gathering the

2. 2

   Cook the Shallots: Peel and slice shallots as thinly as possible. Place a Tbsp. olive oil and shallots to pan and spread into a single layer. Cook 15-20 minutes, stirring often, but keeping shallots in a single layer. Shallots will slowly darken to golden brown. Remove browned shallots to a paper towel-lined plate and set aside. Reserve pan and oil for cooking asparagus tips.

3. 3

   Cook the Asparagus Tops: Return pan used for cooking shallots to medium-high heat. Add asparagus tops and cook 2 minutes, or until slightly tender. Remove from pan and set aside.

4. 4

   Cook the Quinoa: Bring a small pot with quinoa and 1 ½ cups water seasoned with ½ tsp. salt to a boil over medium-high heat. Cover, reduce heat to low, and cook 15 minutes, or until all liquid has been absorbed. Allow to sit cov- ered 5 minutes, then fluff with a fork. Set aside.

5. 5

   Whisk together Champagne vinegar, 1 Tbsp. olive: oil, and salt and pepper (to taste) in a large mixing bowl. After the shallots have cooked, add asparagus tops and ribbons, pear, quinoa, and matchstick car- rots to bowl. Toss to combine, taste, and add more salt if desired.

6. 6

   Prepare the Ingredients: Trim woody ends off asparagus. Cut top 2” off asparagus, then, using a peeler, shave asparagus stems into long, thin ribbons. Halve pear lengthwise, core each half, then cut into ⅛” slices. Coarsely chop

7. 7

   Plate the Dish: Divide salad between two plates. Garnish with goat cheese, pistachios, and crispy shallots. • Shallots will likely brown at an uneven rate, so carefully remove pieces as they finish. • Hold asparagus spears flat on cutting board and pull peeler across length for perfect the recipe before you start–we promise it will be time