Chick Pea, Asparagus And Truffle Salad

• 16 ounces organic chick peas, drained and rinsed
• 1/2 red onion, finely chopped
• 1 clove garlic, minced
• 1 bunch asparagus, woody stems removed, cut into bite-size pieces
• 1/2 lemon, juiced
• 1 handful flat-leaf parsley, finely chopped
• 1 tablespoon extra-virgin olive oil
• 1 drizzle black (or white) truffle oil
• 1 pinch coarse salt
• 1 pinch freshly cracked black pepper

1. In a large skillet, heat some EVOO on medium high heat. When hot, sweat the onions and garlic.
2. Once the onions and garlic are translucent and fragrant, add in the asparagus, and toss together for about 2 minutes.
3. When the asparagus are at the doneness you would like, I like my a little more crunchy, add in the chick peas. Combine ingredients together, and let the chick peas heat through.
4. Add in the lemon juice, parsley, a little salt and pepper - and taste.
5. Plate up the salad, and drizzle the top with some black truffle oil. Just a little, don't go overboard!

chick peas, red onion, clove garlic, lemon, handful, extravirgin olive oil, black, coarse salt, freshly cracked black pepper

Taken from food52.com/recipes/25297-chick-pea-asparagus-and-truffle-salad (may not work)