{"id":641,"date":"2023-05-24T18:16:25","date_gmt":"2023-05-24T18:16:25","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=641"},"modified":"2023-05-24T18:21:53","modified_gmt":"2023-05-24T18:21:53","slug":"asparagus-salad-with-crispy-coconut-almond-topping","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/asparagus-salad-with-crispy-coconut-almond-topping\/","title":{"rendered":"Asparagus Salad with Crispy Coconut &#038; Almond Topping"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/debslunch.com\/new-recipes\/wp-content\/uploads\/2023\/05\/almondcoconutasparagussalad.jpg\" alt=\"coconut asparagus saad\" \/><br \/>\nThis crunchy asparagus salad can be served over greens as a side salad or a meal. I&#8217;ve given directions for cooking the asparagus in water, but you could roast it instead: Reserve one tablespoon of vegetable oil for the dressing, and drizzle the other tablespoon over the asparagus spears on a cookie sheet and roast in a 425\u00b0 oven for about 10 minutes until just tender. Proceed with the recipe from step 2.<\/p>\n<p>Takes about half an hour<br \/>\nServes 2 as a main course, 4 as a side dish<\/p>\n<p>1 pound asparagus stalks<br \/>\none lime to yield 1 teaspoon lime zest plus 2 tablespoons juice<br \/>\n2 tablespoons neutral vegetable oil, like safflower or canola<br \/>\none heaping tablespoon light miso<br \/>\none tablespoon maple syrup<br \/>\n1\/2 cup sliced almonds<br \/>\n1\/3 cup unsweetened shredded or flaked coconut<br \/>\n2 teaspoons granulated sugar<br \/>\n2 teaspoons Aleppo chile flakes or 1 teaspoon red pepper flakes<br \/>\n6-7 radishes, trimmed and thinly sliced<br \/>\nKosher salt<br \/>\nOptional: a handful of fresh cilantro leaves with tender stems<\/p>\n<ol>\n<li>Fill a large skillet with a few inches of water, bring to a boil, and salt it. Add the asparagus spears and cook for 4-5 minutes until just tender. Transfer the asparagus to a colander set in the sink, run some cold water over to stop the cooking, and set aside to drain well.<\/li>\n<li>For the dressing, whisk the lime zest and juice, oil, miso, and maple syrup in a bowl large enough to hold the finished salad.<\/li>\n<li>For the coconut almond topping: Heat the oven to 350\u00b0 and place the almonds in a pie plate or other metal pan. Toast in the oven until starting to brown, 5 minutes. Add the coconut flakes, and toast another 5 minutes watching carefully, until the coconut turns golden brown. Remove from the oven and stir in the sugar, chile flakes and a few pinches of kosher salt Set aside to cool.<\/li>\n<li>Cut the asparagus into 2-3 inch lengths. Stir all but 1 tablespoon of the coconut topping into the dressing. Add the asparagus and radishes and toss well. Transfer to a shallow serving platter and sprinkle with the remaining coconut topping and cilantro if using. Best right away, but still tasty the next day.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This crunchy asparagus salad can be served over greens as a side salad or a meal. I&#8217;ve given directions for cooking the asparagus in water, but you could roast it instead: Reserve one tablespoon of vegetable oil for the dressing, and drizzle the other tablespoon over the asparagus spears on a cookie sheet and roast &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/debslunch.com\/new-recipes\/asparagus-salad-with-crispy-coconut-almond-topping\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Asparagus Salad with Crispy Coconut &#038; Almond Topping&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,12],"tags":[],"class_list":["post-641","post","type-post","status-publish","format-standard","hentry","category-csa-recipes","category-side-dishes"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=641"}],"version-history":[{"count":1,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/641\/revisions"}],"predecessor-version":[{"id":642,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/641\/revisions\/642"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}