I have a love-hate relationship with my mandolin. Its sharp blade can do wonders for slicing ultra-thin onions and potatoes in a matter of seconds, but in the process I usually slice half my thumb off. It’s no one’s fault but my own – the thing comes with a guard, I just don’t use it. Maybe I just like playing with fire.
I brought out my favorite death contraption again this week to showcase my favorite spring vegetable, asparagus. I’ve been able to find it cheaply at the Hen House (it seems to be on sale for $2 every time I go) or at the Overland Park Farmer’s Market ($3). This no-cook salad tastes like spring on a plate. Just remember – even the nicest spring day can turn ice cold with a trip to the emergency room….
(see the recipe after the jump)
Shaved Asaparagus Salad
- 2 garlic cloves, diced
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
- 12 large asparagus spears
- Wedge of Parmesan cheese, for shaving
To make the vinaigrette, macerate the garlic for 15 minutes in the vinegar, lemon juice, and a little salt. Whisk in the olive oil.
Snap off the tough bottom ends of the asparagus spears. With a mandolin, very carefully shave each asparagus spear into long, paper-thin ribbons. Toss the asparagus with dressing.
Divide the salad among 4 plates. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving.