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.

recipe Shaved Asparagus Salad

serves 4 as a first course


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.


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.