- 1 pound fresh asparagus
- 3 cups water
- 1 ounce pine nuts
- 2 tablespoons vegetable oil
- 2 tablespoons red wine vinegar
- 2-3 cloves fresh garlic
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dry oregano
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- ⅓-½ pound cooked leftover filet mignon (see “Steaks with Benefits”)
- ¼ pound lettuce (any type; spinach or arugula would also be fine)
- 8 grape tomatoes, cut in half
- 1 medium carrot, peeled and shredded
- 4 average radishes, sliced thinly
Line up your washed asparagus evenly on a cutting board. From the heads, cut the stems off so they are about 6-7″ long. Place in a 9 x 5″ metal loaf pan. Add the water. Bring to a boil, then cook 3-6 minutes, until fork tender (cooking time will depend on the thickness of the stalks). Drain and set aside.
Meanwhile, lightly toast the pine nuts and set aside. Combine the oil through the cayenne in a small food processor or blender and mix until smooth; set aside. Thinly slice the cold steak and place on a plate. Microwave 30 seconds; set aside. Tear the lettuce into 2″ pieces and place in a medium bowl. Toss with 2 tablespoons of the prepared dressing. Arrange on 2 plates. In the same bowl, toss an additional 1 tablespoon dressing with the asparagus. Arrange on the plates. Toss another 1 tablespoon dressing with the steak (same bowl) and arrange. Combine the remaining ingredients with the remaining dressing in the same bowl and arrange on top of all. Sprinkle with the pine nuts. Serve immediately. Serves 2; not recommended as leftovers.
This can stretch to serve three or even four, if you add some bread or other sides. Any other cooked, leftover protein works nicely here, as well. For a vegetarian option, you could certainly omit the meat and substitute cheese, beans, tofu, lentils, etc… Serve all on a platter for a buffet presentation.