Chloe ‘springs’ into action this week, using Ontario’s first shoots of asparagus to create a salad that’ll spear your tastebuds.
“Asparagus has always been my favourite vegetable, so when Spring comes around I eat it every chance I get. There are so many delicious ways to prepare asparagus – from steaming, to pickling, to grilling – that we tend to forget that we can eat this veggie raw! By shaving the asparagus into this asian-flavoured salad, you can really bring out its delicate and earthy flavour.”
Shaved Asparagus Salad
This salad makes a great side for any Asian-inspired meal, adding a bright and fresh pop of flavour.
- Large bunch of Ontario asparagus
- 2 green onions, sliced
- 3 tbsp fresh mint, chopped
- 1 A? tsp ginger, minced
- 1/4 cup olive oil
- 1/8 cup rice vinegar
- 1 tbsp ponzu sauce
- 1 lime, juiced
- 1 tsp mustard
- Salt and pepper, to taste
- Trim off the woody ends of the asparagus, and then thinly shave each asparagus using a handheld vegetable peeler.
- Combine the shaved asparagus with the chopped mint and green onions.
- For the salad dressing, whisk together the ginger, oil, rice vinegar, lime juice, ponzu, and mustard. Dress the salad with salt, pepper, and half the dressing: the rest you can save in the fridge for another lucky salad!
Preparation time: 30 minute(s)
Number of servings (yield): 4