Beautiful asparagus ribbons

This post is in honor of my dad who taught me everything I know about gardening…

I have been diligently working on growing an asparagus patch for 4 years now. I felt almost self-actualized the other night when I picked enough asparagus from my patch without a supplemental bunch from the grocery store. It was blissful to see all those stalks coming out of the ground in my very own patch. Alas, the ability to pick a whole meal’s worth was short lived, but it was great while it lasted and the asparagus just keeps coming so it’s all good. 

What to do with this treasured vegetable?  I searched websites and cookbooks and talked to friends about their favorite asparagus recipes in order to come up with something interesting. Then I stumbled upon this shaved asparagus salad recipe from a blog called The First Mess.  At first I thought, what a shame to shave all those beautiful asparagus spears. Then I thought, what the heck, let’s give it a try. And oh, was it worth it.  The shaved asparagus spear is such a great way to enjoy this treasured spring vegetable, and it’s always fun to try something new.  As an aside, the shaving technique had a bit of a steep learning curve, but after a few spears-gone-bad, I had it down (NOTE: the key to shaving asparagus is to lay the asparagus flat on the cutting board while you shave, and not try to hold it in the air and peel it like a carrot).

So, here it is, in all it’s spring glory…a modified version of the shaved asparagus salad recipe found at The First Mess.

Ingredients

Dressing
1 small clove garlic, minced
1 inch fresh ginger, peeled and minced
Zest and juice of 1 lime
2 tsp chili paste
1 Tbsp Agave nectar (or honey)
1 Tbsp rice vinegar (if seasoned skip salt below)
Salt and pepper to taste
1 tsp toasted sesame oil
2 Tbsp grapeseed or canola oil

Salad
1 bunch asparagus, ends trimmed and stalks peeled to ribbon size
1/2 red pepper, cut into very thin strips (First Mess used cabbage)
1/2 cup fresh cilantro, chopped (First Mess used mint)
1 scallion, thinly sliced
1/4 cup toasted pine nuts (First Mess used peanuts)

Method

To make the dressing, combine the garlic, ginger, lime zest, lime juice, chili paste, agave nectar, vinegar, salt (if using) and pepper in a jar with a tight fitting lid.   Stir to mix well, then add the sesame and grapeseed (or canola oil). Put lid on jar and shake vigorously to combine. Set aside.

Combine shaved asparagus, red pepper, cilantro, and scallions in a bowl. Pour dressing on salad and combine. Garnish with pine nuts.

Bring It!

When bringing this salad to your favorite party or event, keep nuts and dressing separated until right before serving. The asparagus can start to turn brown and get soggy if you dress too early.