Shaved Wild Asparagus Salad
Don't make the mistake of thinking that the only service that I provide you, my dear reader, is a arsenal of recipes to make with foraged goodies. Oh no. I'm serving the great good here. Take, for example, this helpful chart that I'm providing free of charge.
How to Judge the Value of Your Friendship with a Forager
Near stranger - she will deny being a forager
Acquaintence - forager will share dandelion spots with you
Casual friend - forager will share dock spots with you
Buddy - forager will share wild oregano spots with you
Friend - forager will share fruit spots with you
BFFL - forager will share asparagus spots with you
Hot sex or good amounts of money involved - forager will share mushroom spots with you
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If you are lucky enough to have a best friend for life (BFFL), then perhaps you could make this salad. A student in one of my classes recently explained that restaurants only shave ingredients when they are highly prized and/or rare.
Shaved Wild Asparagus Salad
1. Use a vegetable peeler to shave as many raw asparagus spears as you have patience to process. I like to make this recipe with the bottom halves of longer spears, which can be a little woody on the outside, but are usually quite tender on the inside, particularly when sliced so thinly.
2. Dress the asparagus with freshly squeezed lemon juice, and a drizzle of good olive oil.
3. Decorate the shaved asparagus salad with some curls of a hard cheese like Pecorino Romano.
4. Finish the salad by dropping a few grains of your favorite salt on top of the tender asparagus. Here, I've used a black Hawaiian salt.
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I'm sharing this post with Real Food Wednesday. Time to get real, y'all!
