The asparagus this year is so gorgeous it practically breaks my heart. When I tell you I’ve been eating asparagus several times a week for the last few weeks I’m not exaggerating! My favorite way to eat it is simply roasted with some olive oil and pepper . . . but I recently came across the idea of shaving it into thin strips and tossing it for a bright salad and I knew I had to give it a try. This refreshing, spring-like salad would be a perfect side to go along with a strong protein like duck or lamb, but it would also go well served next to a pile of simply-garnished pasta. Me? I made a pile big enough to serve as my whole dinner and drank a beer “on the side.” Works for me.
{ 1 comment }
