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Asparagus Salad (Posted On: Monday, May 10, 2010)

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Azzurra has just updated their menus and I had the pleasure of once again visiting with Chef Leona Nyman for some cooking lessons.  A fabulous fresh new salad, combines local asparagus, quinoa, toasted pine nuts and is easy and quick to make.  This has instantly become one of my new favorites.


• Asparagus
• Organic Quinoa
• Pine Nuts
• Spring mix
• Fresh basil
• Dressing


• Peel and blanch asparagus in a pot of boiling salted water.  One minute tops.  Cut asparagus into bite size pieces.
• Cook quinoa according to package directions and count on about ½ a cup of cooked quinoa for each serving.
• Toast pine nuts over a medium heat in a non stick frying pan on the stove top.  Watch them very very carefully because they can burn easily.  Count on at least two tablespoons per serving.
• Chop fresh basil


In a mixing bowl combine all the ingredients and toss with dressing.  Chef Leona recommends a sun dried tomato and basil pesto dressing. Serve onto salad plates and you can drizzle some of the dressing as a decorative touch.

Enjoy and prepare to delight your dinner guests because this is one simple salad that gets huge points for taste!

About Azzurra

Located downtown Collingwood, Azzurra maintains a casual, upmarket atmosphere, perfect for a cozy rendezvous or a celebration with family and friends. Unique to Azzurra is the Pranzo, a long Italian dinner with several courses. Food is presented in a manner that promotes sharing with friends and tasting a little bit of everything. See the website for details.  
Reservations are recommended.

100 Pine Street, Collingwood ON L9Y 2N9
T: 705.445.7771

Written by:  Julie Card


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