serveitforth.com recipes
Raw Asparagus Salad
1 pound asparagus
1/4 to 1/2 t salt
Freshly ground black pepper
1-2 t lemon juice or white wine vinegar
2-3 T extra virgin olive oil
1. Wash the asparagus. Snap off and discard the woody ends of the spears.
2. Cut off the tips of the asparagus. With a sharp vegetable peeler, shave the stalks into thin ribbons. Alternately, slice the stalks on the diagonal, as thinly as you possibly can. Which ever method you choose, be careful.
3. Toss the the tips and sliced stalks with 1/4 t of salt, and the rest of the ingredients. Let it sit for a few minutes, so that some of the liquid is rendered from the asparagus and it softens slightly.
4. Taste the salad and adjust if necessary: Does it need more zip? Add lemon juice and pepper. Is it bland? Add salt.
5. Serve immediately or store in the refridgerator until ready to serve. It will get softer as it sits, so don't make it more than a few hours ahead.
Serves 2-4
Variations: Parmesan or pecorino cheese is a delicious, I repeat, delicious addition to this salad. Use as little or as much as you like, keeping in mind that you won't need as much salt. Add finely grated cheese at the last minute, or garnish with large shavings of Parmesan. Crumbled goat cheese or feta would be tasty, too. Toasted walnuts, almonds or pinenuts would be good, as would a little drizzle of walnut oil. Freshly chopped parsley or chervil would be nice. A little bit of thinly sliced red onion or shallot would add some sharpness. Shaved radish would add a peppery bite and a dash of color. Serve it as a salad course or as a side dish. Use it as a topping for brushetta. Stir it into couscous that's been cooked and cooled. Spread a slice of good toasted bread with goat cheese and pile it on.