|1/4 c fresh orange juice|
|2 T extra virgin olive oil|
|1 T Dijon mustard|
|pinch of salt and pepper|
|1 bunch asparagus, trimmed|
|2 pkg Hilary's Adzuki Bean Burger|
|4 c sweet pea tendrils|
|1 medium fennel bulb, trimmed and thinly sliced|
|1 medium cucumber, sliced|
|1 watermelon radish, thinly sliced and cut into matchsticks|
|2 radishes, thinly sliced|
|2 T fresh mint, thinly sliced|
First prepare the vinaigrette by mixing the orange juice, olive oil, mustard, salt, and pepper in a small bowl with a whisk. Set aside.
Bring 1 qt water to a boil in a saucepan and add the trimmed asparagus. Cook for just one minute then remove and place in a bowl full of ice water. Once asparagus is cooled remove from water and pat dry. Your asparagus should be tender (not mushy) and a beautiful bright green.
Next, cook the Hilary's Adzuki Bean Burgers as per package instructions.
While the burgers are cooking, assemble the salad. Toss the remaining salad ingredients except the mint all together with the vinaigrette. Or you can be all creative and toss each ingredient separately with the vinaigrette and then place on a plate separately for a deconstructed salad. Top each salad with the burger and fresh mint. So good!