NY STRIP ROAST WITH GRILLED ASPARAGUS & SNAP PEA SALAD

INGREDIENTS

1 NY Strip Roast
Olive Oil
Salt
Pepper

2 bunches asparagus, ends trimmed
½ snap peas, trimmed, sliced into thirds, longwise (kinda julienned)
2 cups arugula
½ cup radishes, thinly sliced
½ cup toasted unsalted sunflower seeds
½ grated parmesan cheese
¼ cup caraway seeds, toasted and crushed
¼ cup lemon juice
½ cup evoo
Salt and pepper to taste

Asparagus - season with olive oil, salt and pepper and lightly grill or sear. Remove the asparagus from the heat and store in the fridge to chill. Toast the caraway seeds lightly for just a few minutes, remove from the heat. You’re going to want to coarsely crush them using a spice grinder or just the back of a spoon. Add the seeds to a bowl with lemon juice, evoo, salt and pepper. Give it a toss and divide into two bowls. Now let’s assemble: arrange the asaparug onto the plate. Spoon one bowl over the asparagus. Add snap peas, radishes, and arugula and toss with the remaining bowl of vinaigrette. Arrange on top of the asparagus and top with grated parmesan and sunflower seeds.