You know how silly you feel when you discover something you should have known years before? That’s how I feel about raw asparagus. For years I steamed, sautéed, or roasted this great vegetable. Then one day I tasted the fresh, green crunch of asparagus just out of the garden. Amazing! Buy slender, green spears; trim and slice them. That’s all you have to do for a fabulous salad. You can even toss them with pasta, but that’s another recipe. SAM
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon honey
1 teaspoon minced shallots
3 tablespoons extra-virgin olive oil
1 medium carrot, finely shredded
2 ounces small green, uncooked asparagus, trimmed and cut into 1-inch pieces on the diagonal
3 ounces cress or mixed salad greens
Sea salt and freshly ground white pepper to taste
In a small glass, combine the lemon juice, mustard, honey, and shallots. Slowly add the oil, whisking until smooth. In a large salad bowl, marinate the carrots and asparagus in the lemon-mustard vinaigrette for at least 30 minutes. Add the salad greens and gently toss. Season with salt and pepper.
Makes 2 servings.