When asparagus are in season they really are at their sweetest peak. I have been getting bunches from NYC’s Union Square Market—both the white and green varieties— and wanted a new way to showcase this flavor moment. I found myself just eating them raw while preparing, so I thought it might be nice to do a salad. So, I mixed the asparagus raw with the farmer’s markets other early season spoils: cucumbers and radishes. This shaved asparagus salad is a nice way to kick off a meal.
serves 4 as a first course
PREPARE THE VEGGIES
2 big bunches of asparagus
2 cucumbers, sliced into thin rounds
6 radishes, sliced into thin rounds
—
With a peeler, shave thin strips of asparagus from the thicker stalks, keep the thin ones whole.
MAKE THE DRESSING
2 TB red balsamic vinegar
1/2 tsp salt
1/4 white pepper
dijon mustard
1 clove garlic, crushed in a press
—
1/3 CUP EV olive oil
—
In a pyrex measuring cup or small bowl, whisk vinegar with everything except the oil. Pour in the oil slowly and incorporate. Drizzle over salad just before serving.
