When asparagus is fresh, there’s no need to apply any heat. Just trim off the woody portion and slice it thin for a salad that is bright, crunchy and ready in minutes.
1 bunch fresh asparagus, washed and trimmed
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
3 T. pine nuts or sliced almonds, toasted
4 Tablespoons golden raisins
1 oz fresh parmesan cheese
Salt and pepper to taste
Using a knife or vegetable peeler, thinly slice the asparagus lengthwise into ribbons.
In a bowl, combine olive oil and lemon juice. Add the sliced asparagus, pine nuts and raisins and toss to coat. Add salt and fresh black pepper to taste.
Use a vegetable peeler or cheese grater to top salad with fresh parmesan. Can be served immediately or kept refrigerated for later in the day.