Wednesday, May 6, 2015

ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

ribboned asparagus salad with lemon
 {ribboned asparagus salad with lemon}

ribboned asparagus salad with lemon
{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded
  1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
  2. Gently pile your ribbons on a medium-sized serving platter. 
  3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
  4. Toss gently to coat. 
  5. Sprinkle with Parmesan and almonds. 
  6. Eat immediately. 
Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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