Instant Asparagus Salad For 1

1. 1

   Wash and dry the watercress, discarding the stems if too bitter. Scatter on plate.

2. 2

   Remove the woody bottom of the asparagus stalks. Discard. Cut each asparagus spear in thin slices on a very steep diagonal, until you get to the tip. Cut each tip in quarters. Scatter the asparagus over the watercress.

3. 3

   Drizzle a small amount of sherry vinegar and roasted walnut oil over the salad. (Sure, you could make a vinaigrette, but drizzling does the job here -- and fast.)

4. 4

   Top with shavings of parmesan cheese and fresh-ground pepper. I skip the salt; the cheese is salty enough.

* Per serving · 4 servings · Values may vary.

No additional tips available.