Nutritional Wisdom with Carly Pollack

Warm Asparagus Cabbage Salad

1 hard-boiled egg
3 shallots, sliced
1 tbsp grapeseed oil
1/2 head cabbage, chopped
1 bunch asparagus, trimmed and sliced on a diagonal
2 tbsp lemon juice
sea salt, to taste
black pepper, to taste

Heat oil in a cast iron pan over high heat. Add shallots and saute' until they are browned and stop sizzling so swiftly. Lift shallots out of the oil and drain on a layer of paper towels. Set shallots aside. Pour out any excess oil from the pan. Return pan to the heat. Add cabbage, sprinkle with about 1/2 teaspoon salt and cook, stirring frequently, until it wilts and starts to brown. Lift cabbage out of the pan and transfer to a wide shallow bowl. Add asparagus to the pan, sprinkle with salt and cook, stirring often, until tender and starting to char on the edges. Add to the cabbage, sprinkle with lemon juice, and toss to combine. Taste and add salt and pepper to taste. Add fried shallots and toss to combine. Divide onto serving plates or serve family style – but first finely chop or shred the egg and use it to garnish the salad.

3-4 Servings