The freshest asparagus is upon us in the northeast. Roasted broiled and grilled it is sublime. I was urged to it thinly shaved and raw by my friend, an urban farmer and chef. The asparagus was so tender without any tough part at the bottom, crunchy and juicy.
Bold flavors would go well with the raw asparagus. Lemon is my favorite with asparagus and parmesan, would add richness.
This salad is easy, it uses one tool: a vegetable peeler and 3 ingredients, 4 if you count the olive oil.
To shave it is easy, use a veggie peeler. Lay the asparagus on a cutting board. Run the peeler along the length of the asparagus, from bottom to tip. This makes lovely long thin ribbons.
Collect the asparagus ribbons in a salad bowl. Now it just takes some salt and the juice squeezed from half a lemon to wake it up.
Drizzle generously with olive oil and toss around to coat it all.
Take the same veggie peeler and set it to work on a good hunk of parmesan cheese. Peel off large shavings of cheese, these pop with cheesy umami flavor when eaten in a bite with the lemony raw veg.
Importantly, fresh ground pepper goes all over the top.
That is the only recipe im giving; no measurements. Its a salad! I will say 8 asparagus spears served two with some leftovers. So about 3 servings. The leftovers were nice for lunch after marinating in the fridge. I loved the change of pace of keeping the asparagus raw and pure, I will do it again!