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 Serves 4-6.
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
1 bunch of thick asparagus, tough ends trimmed