Shaved Asparagus Slaw

Did you know that you can eat raw asparagus? I definitely did not, and when I read this recipe for a shaved asparagus salad in my monthly Food Network magazine, I was pretty skeptical. But I’m a sucker for pretty food, and the asparagus salad they had looked so bright and colorful and just perfect. Fast forward to giving it a try, and it was the a very simple, very quick (total cook time was less than 10 minutes), and super tasty.

I did it my own way - used a sweet honey mustard vinaigrette (a dressing we make really often), and tossed that wit shaved asparagus pieces. The asparagus softens up after sitting in the vinaigrette for a short while, remains bright in color, and the end result is what I call a Shaved Asparagus Slaw, and it’s a perfect Spring side. & it’s proof that a raw asparagus dish can be really damn tasty.

My no. 1 tip - use a food processor to shave the asparagus. I started with a veggie peeler, literally shaving each spear & it was taking for ever, and then it dawned on me that I have a perfectly capable food processor. Once I whipped that bad boy out, it had the job done in like 30 seconds. So work smarter not harder if you can!

For the Slaw

  • 1/4 EVOO

  • 3 tbsp Dijon

  • 1 tbsp honey

  • 1 tbsp red wine vinegar

  • 1 bunch of asparagus, trimmed

  • 1/4 c. shaved parmesan

  • Salt & pepper

Start by adding the EVOO, mustard, vinegar, and honey to a mason jar. Shake until emulsified. Set aside.

Move to shaving your asparagus. Use a food processor fitted with the attachment, or shave with a vegetable peeler (which is very very time consuming). Add the shaved asparagus to a large bow, and add in about 3 tbsp of dressing, the parmesan, and a pinch of salt and pepper. Toss. Set aside in the fridge for about 30 minutes before serving.

Lesley Zehner