That's right - the garden is a glow here in VT and I am so excited. Every day since I planted these little gems I wake up and go talk to them. Must be working because everything in the garden is just going nuts. I love it - watching it all grow and now, just walking out my door to pick out dinner. WAIT for SEPTEMBER - where the real meaning of farm to table doesn't even go that far... we're talking back yard to table people. :) It just gets better and better.... and only could get really good if somehow Vermont was summer all the time... Ok, winter is great too - but still check out this gem of the day - Doesn’t the mere sound of this salad conjure up delightful notions? Asparagus Ribbons. Say it again. Nicey nice...
This is one of the easiest salads I’ve made in a while – it whips up in no time and the flavour is bang on. Plus, no pots to clean, no hot stove to slave over. It’s a sophisticated-without-being-stuffy spring salad to savour. Enjoy! the recipe and the salad below:
Asparagus Ribbon Salad
1 bunch fresh asparagus, rinsed, stems and tips removed
2 cups arugula
¼ cup hazelnuts, roasted and roughly choped ( vegan or raw macadamia nut) cheese, for serving (cheese is always optional)
3 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp liquid honey
1 shallot, minced
Sea salt and freshly ground black pepper
1. Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Continue until you only have a small piece of the spear left, then run a small paring knife down the middle to separate. Slice all of the tips in half, lengthwise. (Don’t worry about being perfect; it's meant to be rustic!) Transfer the asparagus ribbons in a large bowl and set aside.
2. Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Let marinate for 15 to 20 minutes.
3. Toss the marinated asparagus with the arugula (it will still take on some of the dressing).
4. Sprinkle the asparagus-arugula mixture with the hazelnuts and many grinds of fresh black pepper (it really adds a lot to this dish!). Top with a few bits of cheese, if using. ENJOY!!.