Shaved Asparagus Salad
12 spears asparagus
3 tbsp. olive oil
1 tbsp. lemon juice (about ½ lemon)
1 tsp. Dijon mustard
Fine sea salt
Freshly ground black pepper
Using a vegetable peeler, carefully shave asparagus into thin strips on a flat work surface, moving from end to tip. Add to a mixing bowl.
In a small bowl or measuring cup, whisk together olive oil, lemon juice and Dijon mustard until emulsified. Season with salt and pepper. Pour over asparagus and toss gently. Serve immediately.
Makes 2-4 servings.
— Joseph Erdos
Oneforthetable.com, distributed by Tribune Media Services Inc.