Recipe: Shaved Asparagus Salad with Lemon Tarragon Dressing
Looking for something new to do with the fresh asparagus that's flooding the farmer's market right now? This simple yet artful salad is from Laura Miller's new recipe collection: Raw. Vegan. Not Gross.
Despite the title, Miller also includes recipes that are cooked or a combination of raw and cooked—although all are vegan and gluten-free. Full disclosure: It's not all "health food." There's plenty of full-on indulgence as well. Because life is too short to go without cheescake (much less Lavendar Cheesecake!).
Miller's delightfully quirky personality shines through on every page and she's got an adventurous way with ingredients. Whether or not you're vegan, you're sure to find a few new favorites in this collection.
Shaved Asparagus Salad with Lemon Tarragon Dressing
makes 4 servings
1 pound asparagus (10 to 12 stalks)
2 cups arugula or mustard greens
2 cups snow peas, trimmed
1 beet, shaved on a mandoline or cut into thin matchsticks
For the dressing:
2 tablespoons fresh lemon juice
1 ⁄4 cup olive oil
2 shallots, thinly sliced
2 tablespoons tarragon, chopped
1 clove garlic, crushed
Active time: 20 minutes
1. Lay an asparagus stalk on its side on a cutting board. Starting at the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Continue with the rest of the asparagus. You’ll have leftover stalk nubs; just get rid of those.
2. Put the asparagus, arugula, snow peas, and beet in a large salad bowl.
3. Make the dressing: In a small bowl, combine all the ingredients.
4. Pour the dressing over the salad and toss.
Images courtesy of David Loftus