Brussels Sprouts Salad

Heat a cast iron skilet with a coat of oil over medium heat.

Nip the stem end off of each brussels sprout and slice in half through the stem.

Arrange brussels sprouts cut-face down on the hot skillet.

Peel and dice the asian pear.

Chop the parsley.

When the brussels sprouts are charred nicely, toss them in a bowl, add the parsley and pear, and season with salt and a lot of lemon juice.