Recipe: Asparagus and Raspberry Salad

Asparagus and raspberry salad might be a summer time salad, but I just couldn’t give up the BBQ that early. Plus, the raspberries at the grocery store were just too good to pass up. Okay, let’s get cooking!

Ingredients

• 1 grilled chicken breast
• a bunch of asparagus
• 1 tablespoon of grapeseed oil
• head of butter lettuce
• about a cup of raspberries
• 1/2 cup of feta cheese
• your favourite dressing (poppyseed here!)
• salt and pepper to taste

First, fire up your BBQ or get out a cast iron pan. Salt and pepper the chicken and grill it up. While the chicken is cooking, turn your oven on roast at about 400 degrees. Slice the asparagus on the bias into about 1 inch pieces. Drizzle with the grapeseed oil and roast for 9-12 minutes until tender.

Once the asparagus is done, set it aside to cool down. Grab a white platter (makes the salad pop) and lay out torn butter lettuce and then neatly place the raspberries on top, in a scattered pattern. Crumble the feta and add to the salad.

Next, add the cooled asparagus and then top with your favourite dressing. In this recipe, I used poppyseed. So delicious! Lastly, when the chicken is done, slice it neatly and add top. Time to eat, yet doesn’t the salad just look so good?

Well, there you have it – one little last taste of summer. Who doesn’t love firing up the BBQ? This asparagus and raspberry salad is delicious, with or without the chicken – but the chicken (or maybe grilled corn?!) certainly adds some goodness.

Looks like we won’t have any leftovers, that’s for sure!

Thanks so much for visiting – and I hope to see you again soon. Thanksgiving is almost here, who else is ready to cook up a feast?

Bye for now!