Signs of spring always include fresh local asparagus making its first appearance in the market. I am set in my ways when it comes to preparing asparagus: roasted or grilled until just tender, then served with a squeeze of fresh lemon and a grating of aged cheese such as Parmigiano-Reggiano. For a cool spring twist, I love raw asparagus salad. Peeling the stems into ribbons can be painstaking, but it is well worth the trouble.
For more Asparagus recipes:
Calories per serving: 120 per serving
Prep time: 10 minutes
Cooking time: 10 minutes
½ pound fresh asparagus, woody ends of stems removed
3 large radishes
1 tbsp orange juice
1 tbsp olive oil
½ tsp sugar
1. Remove tips from asparagus and set aside. Use potato peeler to shave asparagus stems into ribbons. When asparagus gets too thin to continue peeling, halve and use knife to cut into very thin matchsticks.
2. Use potato peeler to cut radishes into thin wedges. Combine tips, ribbons, matchsticks, and radishes and chill until ready to serve.
3. Whisk together juice, olive oil, and sugar; season to taste with salt and pepper. Dress salad immediately before serving.