Asparagus Salad with Parm & Pecans

Asparagus Salad with Parm & Pecans


1 ½ lbs asparagus, trimmed
1 garlic clove, grated
2 lemons
1/3 cup Parmesan cheese
¾ cup chopped Bergeron Pecans
1/3 cup Lemon Basil Extra Virgin Olive Oil
2 tsp Garlic and Herb Blend
Salt and Pepper


  1. Bring four quarts heavily salted water to a boil in a large pot. Once the water boils, stir in the asparagus and cook until tender 4-5 minutes.

2. Fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked asparagus to the ice bath to stop the cooking. Drain beans on a towel and dry them off and put into a bowl.

3. To make the dressing: In a large size bowl, combine the grated garlic, zest of 1 lemon, Garlic and Herb Seasoning and the juice of 2 lemons. Season with salt and pepper and stir to dissolve the salt. Slowly stream in 1/3 cup olive oil, whisking as you go. Stir in the 1/3 cup of Parmesan cheese. Taste for seasoning.

4. Add the asparagus to the bowl and toss to coat. Place the dressed green beans in a serving dish and top with pecans. Serve cold.

Recipe courtesy of Red Stick Spice. Photos courtesy of Raegan Labat.

Keep Up with Bergeron Pecans: