It's asparagus season and the first of the stalks to hit the market are pencil-lead thin. Just perfect for eating raw. Here's a recipe for a salad using the tender, skinny spears. Visit gazette.com to see a video about selection and preparation of asparagus.
Teresa J. Farney, The Gazette
Raw asparagus, Radishes and parsley Salad
Yield: 4 Servings
Kosher salt & fresh ground pepper 1 tablespoon preserved lemon juice or fresh lemon juice 1 1/2 tablespoons herbs de provence olive oil or extra-virgin olive oil 1/2 pound asparagus, tough stems trimmed and discarded 1 cup flat leaf parsley (aka Italian parsley) 1 ounce shaved asiago cheese 1/2 bunch fresh radishes, sliced
In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice. Whisk until the salt is dissolved, then add the oil in a stream, whisking. Set aside.
Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices. Add to the salad bowl along with the parsley and radishes. Toss well to coat with the dressing.
Divide the salad among salad plates and top each portion with cheese.
SOURCE: Adapted from Sara Moulton