½teaspoonhoneyor a low carb sweetener of your choice
½teaspoongarlic powder
⅓cupolive oil
Instructions
Snap off the bottom of each asparagus spear and cut each spear into thirds.
Prepare a bowl of ice water.
In a skillet, place the spears and add ⅓ cup of water. Cover and bring to a simmer. Cook for 3 to 6 minutes or until tender-crisp based on the thickness of the spears. Drain well and transfer the spears to prepared ice bath. Once cooled drain well and gently pat dry.
In a medium bowl, add the vinegar, mustard, honey, and garlic powder. While whisking, drizzle in the olive oil until well mixed. Add the asparagus, peas, radish and parsley. Toss well to coat.
Place the greens in a salad bowl and gently top with with the asparagus mixture.
Garnish with toasted almonds and serve with lemon wedges if desired.
Notes
*To toast almonds, heat a dry skillet on medium-high. Place chopped almonds in hot skillet and move them around constantly with a spatula until browned. Remove from heat immediately, and allow to cool.
Parsley can be replaced with mint, cilantro, or 2 tablespoons fresh dill.