One of the things that I feel like must be amazing about being a chef is all the ways that you can make people see foods in new ways.
But the fact is that there’s a whole other side of asparagus, that all my roasted recipes haven’t even touched. And that’s just leaving the asparagus alone — raw, shaved so thin that it’s as delicate as any veggie you could find.
I used baby asparagus for this recipe — they’re thinner and more difficult to peel into ribbons, but the younger and more tender the better for a dish like this. If you can’t find baby asparagus, use the thinnest, most tender stalks you can get your hands on.
And then enjoy! You’re already halfway done making this dish — it’s that easy.
Raw Asparagus Salad
15 stalks raw baby asparagus
1 tbsp canola oil
1 tsp lemon juice
5 drops lemon bitters
1/4 cup parmesan cheese
Fleur de sel
Fresh ground pepper
Using a vegetable peeler or mandolin, shave the asparagus into thin ribbons. Toss together with canola oil, lemon juice, lemon bitters, parmesan cheese, salt and fresh pepper, and serve.
Serves 2 as a small side.