Spring salads are a delight. After a long winter with limited produce available locally it’s a pleasure when asparagus, peas and radishes make their first appearance. I was supposed to make a soup this week but decided to keep it simple and fresh utilizing the same ingredients and turing it into a salad. If you can find thicker stalks of asparagus grab them, thin spears are harder to shave with a vegetable peeler. If you’d like a more substantial dish consider adding some oil packed tuna to make it a more filling meal. To see the original recipe and all the other versions be sure to visit The Food Matters Project!
Shaved asparagus and white bean salad
- 1 lb fresh asparagus
- 1 tbsp olive oil
- 1/2 medium red onion thinly sliced
- 1 cup pea shoots
- 1-15 ounce can cannelloni beans drained and rinsed or 2 cups of homemade white beans
- 1 tablespoon fresh lemon juice
- 1 clove of garlic
- zest of one lemon
- 1 teaspoon champagne vinegar
- 1/4 cup shaved parmesan cheese
- 2 tablespoons thinly sliced mint
- sea salt and freshly ground pepper to taste
To prepare the asparagus hold each spear by its thick stem and lay it down on a cutting board. Using a vegetable peeler shave the asparagus into long ribbons.
Use the same grater that you zest the lemon with and grate the garlic into a medium bowl. Add the olive oil, lemon juice, lemon zest and vinegar. Season to taste with salt and pepper. Add the beans and asparagus and toss lightly to combine. Top with the cheese and mint and serve.