If you love grilled, roasted, or sautéed asparagus, why not try Spring's most beloved vegetable a new way? I'm talking about eating it raw. Although it may seem crazy at first, raw asparagus is actually quite delicious — especially when you shave it into paper-thin slices and toss it in a salad with peppery arugula and nutty manchego cheese. This salad is my new favorite! It's light and wonderful on its own, but pairs with everything from roasted fish to eggplant parmesan. Interested in the uncomplicated recipe? Read more.
- 1 bunch of thick asparagus, tough ends trimmed
4 cups arugula
1/4 cup chopped parsley
2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 ounces manchego cheese, shaved
- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Add the arugula and parsley. Gently toss to combine.
- In a small jar, combine the lemon juice with the olive oil, mustard, salt, and pepper; shake to emulsify. Add to the bowl with the asparagus and toss to combine.
- Add the shaved cheese and very gently toss. Enjoy immediately.
- Vegetables, Salads
- North American
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