A few years back, I used to snack on plain, raw asparagus a lot. I’d bring a few stems along with my lunch and eat them mindlessly while working. Quite the expensive snack, I know. And a little boring in retrospect. Nonetheless, I’ve stayed a big fan of eating asparagus raw. I’m sure you’ll agree with me that there’s nothing worse than overcooked, soggy asparagus. Actually there is: soggy asparagus from a can. That should be illegal.
- 2 pounds asparagus
- 1 cup parmesan, grated
- 3 tbsp lemon juice
- 2 tbsp warm water
- 1/4 olive oil (or less)
- Salt & pepper, to taste
Snap the ends off the asparagus and discard or keep for later use in a vegetable broth.
With a vegetable peeler, shave the asparagus into strips and transfer into a bowl.
In a separate bowl, whisk together the grated parmesan, lemon juice, water and olive oil.
Pour the dressing over the shaved asparagus and toss to coat. Note: You may not need all the dressing.
Season with salt and pepper, to taste, and serve immediately.
I turned this salad into a meal by serving it topped with a poached egg and a side of hearty bread to dip into the leftover dressing on the plate. I savoured this light, refreshing meal on the balcony with a glass of good wine. White might have been best, but I couldn’t let this nice Spanish red go to waste. Ah, sacrifices.
P.S. The first flowers came out on the balcony last week.