Asparagus Salad

This raw asparagus salad is so simple and the perfect way to enjoy the the freshness of the season.  It’s also an elegant and healthy dish to make – perfect for Mother’s Day brunch.

To make it, wash and trim the bottoms of the asparagus. You will need quite a bit of asparagus – at least 6-8 stalks per person and it is best if they are fat stalks and not very skinny. If they are too thin it will be difficult to shave them with a peeler.

I use a basic potato peeler to shave them.  Certain peelers will be easier to use than others so just make sure that the one you have won’t frustrate you.  It is best if the peeler is the kind that is on one single vertical plane and does not have a blade that is offset from the handle.

Then peel away! And place the asparagus shavings into a bowl.  If there are scraps that are too difficult to peel, chop and blanch them in salted boiling water, but that is only necessary if you have bigger pieces left-over that you don’t want to waste or you’d like to add different sizes and textures to the plate.

Then in a small bowl, add about 1/2 t. minced shallot, and the juice of one lemon.  Slowly whisk in about 3 T. of olive oil and taste.  Season with salt.  Depending on how much salad you are making, you can reserve any dressing that you don’t need.  Then simply toss the asparagus salad with a bit of the dressing.  Taste and season with additional salt as needed. I like to garnish it with very thinly sliced radish dipped lightly into the dressing. The color is stunning!

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