3/4 teaspoon Pure & Simple Jamaican Jerk Seasoning, divided
2 teaspoons walnut oil, or olive oil
1/2 cup walnuts, coarsely chopped
1 pound asparagus, ends trimmed
4 ounces mushrooms, thinly sliced
2 spring onions, or scallions, thinly sliced
1 tablespoon tamari, or soy sauce
1 1/2 tablespoons ponzu, or lemon juice
1 tablespoon walnut oil, or olive oil
2 teaspoons chopped fresh thyme
Toast 1/2 teaspoon Pure & Simple Jamaican Jerk Seasoning in a dry skillet over medium heat until aromatic, 1-2 minutes. Move spice to a bowl.
In that same skillet, heat 2 teaspoons walnut oil, walnuts and 1/4 teaspoon Jamaican Jerk over medium heat until walnuts are sizzling. Move spiced nuts to a bowl.
Cut tips off asparagus. If asparagus is thick, cut tips in half lengthwise. Cut stems into 1/2” pieces on the diagonal. Combine asparagus tips and sliced stems, mushrooms and onion in a serving bowl.
Whisk together tamari, ponzu, 1 TBS walnut oil and reserved toasted Jamaican Jerk Seasoning. Pour over salad. Top salad with spiced nuts and fresh thyme.
Chef Lisa inspired by a recipe from Gourmand in the Kitchen
Nutritional data not available