In an earlier post titled “The Big 4“, I explain that asparagus is my springtime vegetable of choice. It begins to show-up in a variety of colors this time of year—purple, white, light green, dark green—as well as in a more plumped-up size and shape. And, farm-stand experts agree that fatter is better when it comes to asparagus. I’ll admit that I find asparagus pretty tasty all year long, but there is something special about springtime asparagus. Color and flavor aside, it’s thicker physique and seasonal freshness lend themselves to a more varied set of preparation possibilities. My favorite: raw and delicately shaved.
That peeler in your kitchen tools drawer is not just for carrots, potatoes, and the occasional block of cheese. It’s for “phat” spring asparagus as well. I mix mine with similarly shaved carrots and parmesan and top it with a lemon-y pistachio vinaigrette. This salad is on my table all season long.
Click here to give this recipe a try and tell me what you think!
