Charlotte, North Carolina



Mon - Fri: 9 AM - 5 PM

Asparagus and Mixed green salad

Plate of asparagus topped with cheese

Serves 2 people


2 cups of mixed greens

1 bag of frozen baby asparagus 

1/2 c. Chickpeas

1/4 c. roasted almonds

1oz of sliced parmesan reggiano cheese

1 Lemon 

Extra Virgin Olive Oil-EVOO

Salt and pepper to taste


cook baby asparagus to al dante, put 1 cup of mixed salad greens on top of plate and add cooked asparagus on top.  Sprinkle with 1/4 cup chickpeas and 1/8c of almond.  Squeeze lemon juice on top and drizzle with EVOO, salt and pepper to taste and finish with sliced parmesan reggiano cheese on top.  Enjoy!