20 hours ago
Wednesday, May 11, 2016
What to do with all that beautiful Jersey asparagus this month?
I am happily eating it daily, but I know my time is running out, it is such a short season.
When you get fresh picked asparagus, you can eat it raw, and it tastes delicious.
Here, I took an idea from Food52 and shaved my asparagus into ribbons with a vegetable peeler (cut the tops in half and shave them too).
Toss with some spring peas and arugula.
The original recipe uses feta, but I used shaved Parmesan curls.
Squeeze some lemon juice over the salad components and sprinkle w/ Maldon salt and pepper.
Drizzle w/ good olive oil.
That's it folks.
Spring in the raw, at it's best.