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!
Garnish with shaved parmesean cheese and serve.
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