Asparagus Salad

Admittedly, asparagus isn't a favorite. However, thinly shaved and tossed with a honey vinegar dressing, I think asparagus and I could be friends.  This pencil-like vegetable is best in the spring and sourced from your farmer. The mizuna is a hearty green that can be eaten raw or cooked. It just adds some extra bulk to the asparagus.  Pick your favorite fresh herb, chop and sprinkle along with some cheese.

Shaved Asparagus Salad

Serves: 2
Adapted from Food52

1/2 bunch asparagus
1/2 cup loosely packed mizuna or arugula
1/2 teaspoon chopped lemon verbena or mint
1 teaspoon Sherry vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
Parmesan or Pecorino cheese, thinly grated

Use a vegetable peeler to thinly shave the asparagus lengthwise to create strips.

Whisk together vinegar, honey, and olive oil. Toss with the lettuce and asparagus. Season with salt and pepper to taste. Grate the cheese on top. Sprinkle the lemon verbena or mint as the final touch on the salad.