I made this for a party recently, where it was placed among not one or two but three different birthday cakes. Many salads might have felt insecure in this environment, but not the raw asparagus ribbon salad: it was gobbled to the last pine nut.
This salad is super simple, healthy, and tasty. Photogenic, too.
♫ Suggested listening: something simple. ♫
Click to listen: Sly and the Family Stone – “Sing a Simple Song”
- 1/4 cup pine nuts, toasted (or raw if you wanna go that route; almonds would also be nice, or sunflower seeds)
- 1 lb. asparagus
- 1 lemon
- Olive oil
- Sea salt
- Freshly ground pepper
- Optional: parmesan cheese. I left this out.
Lay a stalk of asparagus on a cutting board (I found that I could do about three at a time), and use a vegetable peeler to shave off thin strips. Pile them into a bowl, squeeze your lemon juice into it, add your pine nuts, salt, and pepper and toss (sprinkle parmesan on top at this point if using). You’re done!