Asparagus Ribbon Salad....
This is one of the easiest salads I’ve made in a while – it whips up in no time and the flavour is bang on. Plus, no pots to clean, no hot stove to slave over. It’s a sophisticated-without-being-stuffy spring salad to savour. Enjoy! the recipe and the salad below:
Asparagus Ribbon Salad
1 bunch fresh asparagus, rinsed, stems and tips removed
2 cups arugula
¼ cup hazelnuts, roasted and roughly choped ( vegan or raw macadamia nut) cheese, for serving (cheese is always optional)
3 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp liquid honey
1 shallot, minced
Sea salt and freshly ground black pepper
1. Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Continue until you only have a small piece of the spear left, then run a small paring knife down the middle to separate. Slice all of the tips in half, lengthwise. (Don’t worry about being perfect; it's meant to be rustic!) Transfer the asparagus ribbons in a large bowl and set aside.
2. Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Let marinate for 15 to 20 minutes.
3. Toss the marinated asparagus with the arugula (it will still take on some of the dressing).
4. Sprinkle the asparagus-arugula mixture with the hazelnuts and many grinds of fresh black pepper (it really adds a lot to this dish!). Top with a few bits of cheese, if using. ENJOY!!.