Asparagus and I have a cautious relationship. I want to love it wholeheartedly, but instead, I am a bit reserved and save the bulk of my love for raw asparagus. Cooked asparagus stalks tend to taste mushy to me, unless properly prepared.
I do love the tips so when using asparagus tips in a recipe (like Pasta with Spring Vegetables and Sardines), I reserve the stalks to make this super simple, super healthful, super yummy salad. It is especially good in Spring when the asparagus are so tender and flavorful! Meyer Lemons recently arrived in the Hungry Goddess kitchen thanks to Frieda’s Produce and this was a perfect use. The Meyer lemons gave a sweet acidity to this salad versus the sharper acidity of regular lemons.
Welcome to raw asparagus ribbons anointed with Olive Oil and Meyer lemon juice, sprinkled with red pepper flakes and sea salt, and adorned with shaved Parmesan. See how simple? Let’s eat.
- 1 pound asparagus, washed and ribboned with a peeler
- 1 lemon halved
- Olive Oil
- Red Pepper Flakes
- Sea Salt
- Cracked Pepper
- 1 – 2 oz Parmesan Reggiano cheese
- you could add sliced fennel or pine nuts as well!
- Using a vegetable peeler, shave thin asparagus ribbons from stalk to tip.
- Discard the tips and tough ends when done.
- Pile the asparagus ribbons on a salad plate.
- Squeeze some lemon juice over the fennel and asparagus (to taste) and drizzle lightly with olive oil.
- Salt and Pepper to taste.
- Sprinkle with pepper flakes to taste. I like a bit of heat but not too overwhelming.
- Toss gently with your hand.
- Shave some Parmesan and place on top of each salad.
- Serve and EAT!