Ingredients
- 1 bunch asparagus
- 1 cup tomato slices
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp maple syrup - or honey
- 1 garlic clove - minced
- ½ tsp paprika
- ½ tsp salt and pepper - to taste
- 3 Tbsp crumbled feta cheese
- 1 Tbsp sunflower seeds - optional
Instructions
- Break off ends of asparagus, then slice into 2-inch pieces. Add to a pot of boiling water and boil for 3-4 minutes or until tender when poked with a fork. Drain from water and set aside.
- In a large bowl combine dressing ingredients: olive oil, lemon juice, maple syrup, minced garlic, ½ tsp salt and paprika.
- Add asparagus and chopped tomato to the bowl. Mix with the dressing. Season with salt and pepper. Sprinkle feta cheese over top and lightly mix together. Sprinkle with sunflower seeds or pumpkin seeds (optional) Serve immediately.
Recipe Notes:
- Add leftovers to an air-tight glass container and store in the fridge for 1-2 days.
- Leftovers can be eaten chilled or warmed in the microwave.
Nutrition Info
Calories: 142kcal | Protein: 5g | Fat: 10g | Fiber: 3g | Sugar: 7g
The nutritional information provided is an estimate and is per serving.
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