Raw and Ravishing

I've been willing the weather to change. Wishing for warmer breezes and sunnier skies. And yet, at the same time, I've already grown nostalgic for winter. The memory of a snow fall, softly donning our shrubbery in a frosty white coat while we snuggle by a fire, makes me cozy all over. Yes, I know I sound crazy and the minute that white precip makes its return to our area in 8 or 9 months, I'll be cursing its very existence. But isn't that always the way? We want what we can't have, we miss what has passed, we take for granted what is at hand. I'll try to remember that during this bountiful season of new life and fragrant air and untapped possibilities. One harbinger of this spectacular time of year is asparagus, a vegetable with a lot of character. It has become readily available year round, but when those local tender stalks begin appearing in the market--at incredible prices--they're pretty irresistible. Their young, green stems are beautifully showcased in this dish: raw and very thinly sliced, tossed with a simple lemon vinaigrette, then topped with a shower of parmesan. Ah, there's that snowy blanket I've been craving.

Shaved Asparagus Salad

I can't stop eating this salad. It is at once light, lemony, crunchy, tasty. The best part is it takes only minutes to make. You can bet it will play a starring role on my table this season and next. When you buy asparagus for this salad, choose slim stalks, but not too skinny--they should be bright green and have tight tips. 

Line up several asparagus stalks--about as many as the length of your knife blade. Beginning at the top, use the edge of a sharp chef's or Santoku knife to shave off the tips on a bias.

Continue shaving on a bias as you work your way down the stalks, slicing off thin wedges as you go. Stop slicing when you get towards the woody ends and discard them.

Place the asparagus shavings into a large bowl. Make a quick vinaigrette: in a small bowl or cup, combine lemon juice, dijon mustard and olive oil, whisking until emulsified. Stir in a pinch of kosher salt and lots of coarsely ground black pepper--I like a little extra peppery kick in this dish. Taste and adjust if needed.

Toss the asparagus with the vinaigrette and let it sit and marinate for a few minutes.

Platter the salad and use a medium grater to shred parmesan cheese all over the top. Sprinkle with some crunchy sea salt to finish and serve.

Serves 4 as a Side:

1 bunch asparagus, slim stalks

lemon vinaigrette:

1/2 lemon juiced (about 1 tablespoon)

1 teaspoon Dijon mustard

1/4 cup best quality extra virgin olive oil

kosher salt and coarsely ground black pepper

freshly grated parmesan cheese

sea salt