Wild Rice Asparagus Salad

Ingredients:

Almond Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini or  almond butter
zest of one lemon
1/4 cup fresh lemon juice
¼ cup olive oil
1/4 cup hot water

 1/2 teaspoon fine grain sea salt

1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
1/4 cup  baked tofu crumbled

Instructions:

Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Place asparagus in 11inch skillet with a few T. of water and start cooking on med heat until click then turn to low.

Cook - until the asparagus is just bright and tender. Run under cold water to stop the cooking.

In a large bowl combine the wild rice, yellow split peas, asparagus, and about half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and tofu.

Serves 8.

*To cook wild rice Rinse 1 1/2 cups wild rice. In 5 qt sauce pan bring the rice and 4 1/2 cups salted water to a boil. Put lid on and when clicking occurs turn to low.

Cook for 20-30 minutes or until rice is tender and splitting open, stirring occasionally.

*To cook dried yellow spilt peas: Sauté peas in1 T. oil over med heat until toasted then  Bring 3 cups of water to a boil in a 3qt saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside