Tuesday, April 28, 2009
Oregon asparagus season’s in full swing! This time of year the asparagus is so succulent, I could eat it every single day. I like to make the usual grilled asparagus, roasted asparagus, broiled asparagus, and blanched asparagus. But I recently had a completely different idea. I was getting ready to cook a beautiful bunch from the farmers market.
As I was trimming off the woody ends, the raw asparagus just begged me to take a bite. And I didn’t take just one, it was so delightfully crunchy and juicy and sweet. A brainstorm ensued, and this little salad was borne.
I guess I'd never thought about eating raw asparagus before that moment, and I have no idea why. Have you ever tried asparagus raw? If not, I have to say I highly recommend it.
Shaved Asparagus Salad
¾ pound asparagus, trimmed of woody ends
1 tablespoon freshly squeezed lemon juice
½ teaspoon Dijon mustard
1 small shallot, minced
¼ teaspoon grated lemon zest
3 tablespoons extra virgin olive oil
Freshly ground black pepper
Using a vegetable peeler, shave the asparagus into paper-thin slices.
Whisk together the lemon juice, mustard, shallot, lemon zest, and oil in a small bowl. Toss together the asparagus and dressing in a large bowl and season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.
Serves 4 as a side dish. Select only thick asparagus spears for this recipe. The easiest way to shave them into paper-thin slices with a vegetable peeler is to start at the stem end.