Shaved Asparagus Salad

This is the new favorite way to eat asparagus; indeed, for weeks at a time in our houses, this recipe has been in heavy rotation (and will be for the foreseeable future, as long as the season holds). It’s bright and refreshing, incredibly easy to make. The thin ribbons of raw asparagus are pure spring, crunchy and tender, full of their own unique flavor. You may wonder why you ever steamed a spear, after tasting this salad. It’s delicious without cheese, too; I sometimes add thin slices of fermented vegetables to the mix, to pretend I’m not having the same asparagus salad for the fourth time in a week. Keep it fresh!

Directions

Use a wide vegetable peeler to shave thin ribbons of asparagus. Hold the spears at the tip end and run peeler along the length of the spear. Rotate the spear a quarter turn, and repeat; continue to peel and turn until the spear is whittled all the way down. Repeat with all the spears.
Place the asparagus ribbons in a serving bowl.
Chop any remaining larger pieces, and add to the shaved asparagus.
Prepare the remaining ingredients. Zest the lemon, chop the parsley, shave the parmesan.

Add the parsley, lemon juice and zest, sea salt, and ground pepper, and toss to combine. Add the oil and toss to combine again. Taste and adjust seasoning as desired.

 

Garnish with shaved parmesean cheese and serve.

Over to You

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