Shaved Asparagus Salad
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 5:32pm

Ingredients




1/2 pound Fresh Asparagus Spears
1 tablespoon White Wine Vinegar
2 tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

Preparation

1 Use a julienne peeler to slice raw asparagus into long thin strips, or simply use a vegetable peeler to shave ribbons. 2 You won't be able to julienne the tips so finely chop those with a chef knife. 3 Sprinkle with salt and pepper 4 Dress strips with olive oil and then vinegar.

About


Asparagus is usually served cooked, but it is actually quite sweet and crispy when eaten raw. If you don't have a julienne peeler you can slice the spears into ribbons using a regular vegetable peeler.
Excellent with shared Parmesan on top too!