by Joseph Erdos
Steamed, roasted or grilled: these are delicious ways to enjoy asparagus, but not the only way. Have you tried it raw? If you were to just bite in, it's pretty tough to eat. But that's where your vegetable shaver comes in. With it you can create thin ribbons of asparagus that are ready to eat -- all without cooking.
This salad is a great way to put a new spin on asparagus. You'll be surprised by the taste of it raw; it's so fresh and crunchy. A simple vinaigrette is all you need to make the asparagus shine like it should. Try it as an appetizer or side dish.
This salad is so easy to make that you don't even need a recipe. Just use exceptionally fresh asparagus that has thick stems -- the thicker the easier to work with. And don't think thick asparagus is tough, it's the opposite. Make a simple vinaigrette with bright lemon juice and you're all set.
Shaved Asparagus Salad
12 spears asparagus
3 tablespoons olive oil
1 tablespoon lemon juice (about 1/2 lemon)
1 teaspoon Dijon mustard
Fine sea salt
Freshly ground black pepper
Using a vegetable peeler, carefully shave asparagus on a flat work surface, moving from end to tip. Add to a mixing bowl.
In a small bowl or measuring cup, whisk together olive oil, lemon juice and Dijon mustard until emulsified. Season with salt and pepper. Pour over asparagus and toss gently. Serve immediately.
Vegetarian Recipe, Asian Cuisine