Age of Asparagus Salad

Grills gone wild! The earthy flavor of grilled asparagus and wild rice gets a tangy kick of low-lactose protein with some creamy goat cheese. Accompany with a cool drink and a summer sunset for a fancy-in-a-flash picnic dinner.

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Age of Asparagus Salad

Prep Time:

10 minutes

Total Time:

45 minutes




1 bunch of asparagus
1 tbsp. of olive oil
1 cup of wild rice
2 oz. of crumbled goat cheese
½ a tsp. of sesame seeds
Sea salt and pepper to taste


¼ tsp. of fresh garlic, crushed
1 tsp. of red wine vinegar
1 tsp. of olive oil

  1. To cook wild rice, bring 3 cups of water to a boil. Stir in 1 cup of uncooked wild rice, reduce heat and simmer. Cook for 40-45 minutes or until the grains puff open. Take off the heat and refresh the rice under cold running water using a colander.
  2. As the rice is cooking, prepare the asparagus. Trim the ends of asparagus and cut into two. Next, heat the olive oil over medium heat and grill asparagus for a few minutes until tender. Set aside.
  3. Make sure rice is drained well then place it in a bowl.
  4. Toss the rice, asparagus, and goat cheese together in red wine vinegar, olive oil and garlic or classic vinaigrette made with fresh garlic. Season with sea salt and pepper to taste.
  5. Top with a few extra pieces of goat cheese and sesame seeds to garnish.
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Nutrition Information

Recipe by: Farah Fahad RD & Chef Candice Miller
Photography by: Niki Csanyi

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