As you know, I am slightly in love with asparagus. Before the asparagus season ends, I highly recommend this salad. Once the early season goes, you can grill it, you can roast it, you can douse it in dressings. But in this salad it’s used raw which is really ideal when the asparagus is sweet and fresh. Check out your local green market, and ask where the asparagus is from. I was able to obtain this asparagus at a local market which carried Long Island asparagus, and it was delicious. Through most of the winter, asparagus comes from Peru; and there’s a lot of early spring asparagus from Mexico and Southern California. The green markets will have regional produce and it’s worth the trip. Just saying… If you don’t buy it at the market, that’s alright too–all asparagus is pretty decent now. Enjoy this recipe. It couldn’t be simpler.
1/2 lb. medium or large asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
nice sized bunch of arugula ( 6 – 8 oz) use as much or as little as you like
Chunk of parmesan cheese for shaving (with a vegetable peeler)
Snap off and discard the tough ends of the asparagus. If you have a mandolin, a sharp vegetable peeler or thin bladed knife, use one of those tools to slice the asparagus as thinly as possible, like paper-thin ribbons. If you prefer, you can slice diagonally; just try to get the pieces as thin as possible, because you are not cooking them. So it’s all about thin slices. I used a vegetable peeler.
In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper.
Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with some of the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
With a vegetable peeler, shave thin curls of Parmesan over the salad.