Grilled Asparagus over Greens for 2 |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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Copycat recipe from Annabelle's Bar and Bistro in San Fransisco, California. My husband enjoyed this protein rich salad while there for a convention recently. (He even texted the recipe ingredients to me between bites! What a guy!) If little gem lettuce is not available, use an equal amount of butter lettuce and romaine. For a main dish meal, add grilled chicken or turkey. I am positively certain you can prepare this at home for much less than what the restaurant charges: US15 dollars. Ingredients:
6 -8 asparagus spears, roasted |
4 cups little gem lettuce (sucrine) |
1/2 cup cottage cheese, drained |
2 tablespoons roasted pistachios |
6 stuffed pimento-stuffed green olives |
1/2 small cucumber, peeled and diced very small |
1/4 cup plain yogurt, drained |
2 tablespoons sour cream |
1 teaspoon fresh dill, minced |
salt |
white pepper, to taste |
milk or buttermilk, for thinning |
fresh dill sprig |
Directions:
1. Prepare the dressing: Place the diced cucumber in a bowl and sprinkle with salt; stir. Set the the cucumber in a colander placed over the bowl and set aside to drain; about 30 minutes. Rinse to remove salt and drain again.
2. Place the remaining salad dressing ingredients in a bowl and stir in the cucumbers to mix well. Cover and chill under ready to serve.
3. Prepare the asparagus: Preheat oven to 425 degrees. Lightly drizzle asparagus spears with olive oil and roast for 8 minutes. Set aside to cool.
4. Arrange the lettuce on two chilled salad plates.
5. Top each serving with cottage cheese, asparagus spears, green olives and the roasted pistachios.
6. Spoon dressing over each serving.
7. Garnish with fresh dill sprigs if desired.
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