This is a great recipe for the approaching spring days because of the light fresh crispness of the salad. I love asparagus and have recently tried playing around with it to change up my routine. For some reason I would only make asparagus one way: baked in the oven with lemon olive and salt. When something is that simple and delicious it’s hard for me to change it up. Lately I’ve been seeing a lot of recipes for raw green salads, like asparagus, brussels, and kale. So this is my twist on an asparagus salad.
What I particularly love about this is that it’s such a fun way to present a green. It’s an annoyance to shred the asparagus, so make sure they are on the thicker side, and adds time onto your prep so if you are in a rush don’t make this, save it for a day when you have time.
- 2 bundles of asparagus
- 1 lemon
- 2 tbsp. olive oil
- 1 tsp. red wine vinegar
- 1 packet of sugar – I use equal
- Salt and pepper to taste
Shred the asparagus using a vegetable peeler on a cutting board. Do the best you can, and cut up whatever you have left over. They will be long and thin. Combine all the other ingredients in a bowl and whisk well. Save the outside of the lemon to zest on top of the salad right before serving. Once combined toss in with the shaved asparagus, zest the whole lemon on top and serve right away.