WHEATLESSNESS
SHAVED ASPARAGUS
TRICOLORE SALAD
(Scroll down for recipe)


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)
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purple asparagus (the thicker the better)
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white asparagus (the thicker the better)
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freshly squeezed lemon juice
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good extra virgin olive oil
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parmesan Reggiano shaved from a solid chunk
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​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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