Raw asparagus?!  Really?!  

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That's what I thought when I first found out there was such a thing. However, upon trying it, I couldn't believe how delicately delicious this simple combination of ingredients is!

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I have put my own spin on this gorgeous salad by using 3 colors of asparagus.  Most recipes use only green. However, use any combination you like. You do want to use fresh, crisp, thick spears. 

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If you do use the tips, I suggest steaming them slightly.

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I have not given quantities as you can judge how much you want. Also depending on the thickness of the spears, the amount rendered may vary.  

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This is a fresh, slightly crunchy, bright salad that not only tastes divine but is beautiful.

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Ingredients

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• green asparagus (the thicker the better)

• purple asparagus (the thicker the better)

• white asparagus (the thicker the better)

• freshly squeezed lemon juice

• good extra virgin olive oil

• parmesan Reggiano shaved from a solid chunk

• ​sea salt flakes (Maldon's)

 

Place asparagus spear on its side. Remove tip. Hold at one end and with a vegetable peeler begin shaving. Turn over and peel other side when you reach halfway point. Depending on your peeler, you may find that you are left with a thick slice that can't be further peeled. You can include it in the salad  but I recommend saving for later use. 

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Continue with the various colored asparagus until you achieve the desired amount.  Place asparagus ribbons in a bowl and coat generously with lemon juice.  Toss to coat.  

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Place desired amount on plates, drizzle with olive oil.  Shave parmesan over (don't be stingy) and season generously with sea salt flakes.

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