By / Photography By Heather Diane Hardison | May 01, 2014


Using a vegetable peeler, shave stalks of asparagus into long ribbons. Coarsely chop fresh parsley and mint.

Gently toss the asparagus and herbs with lemon juice, olive oil, salt and pepper. Finish with more herbs and chopped toasted walnuts.


  • Asparagus
  • Fresh parsley
  • Fresh mint
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Toasted walnuts, chopped
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