Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring Asparagus Salad
Ingredients
- For the Vinaigrette
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon sea salt and fresh ground pepper to taste
- 1/4 medium red onion, thinly sliced
- For the Salad
- 1 bunch asparagus
- 2 pasture-raised fresh eggs
- 2 lettuce leaves (optional)
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
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