Asparagus And Beet Salad

1. 1

   Snap off tough ends of asparagus. Cut spears diagonally into 1-inch lengths.

2. 2

   In a 10- to 12-inch frying pan, bring about 1 inch water to a boil. Add asparagus and cook just until tender-crisp when pierced, about 3 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.

3. 3

   Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds. Pour cumin into a wide bowl and add lemon juice.

4. 4

   Drain beets and garbanzos, rinse with cool water, and drain again. Add to bowl along with asparagus, onion, cilantro, and pistachios. Mix and add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.