If you look back at my recipes, you’d probably think I only eat baked-goods. Seriously. I have a problem. But seriously, I eat a lot of vegetables too. They just usually aren’t as interesting to blog about. I changed my mind when I made this shaved asparagus salad the other day.

Per usual, my farmer’s market boasted the most glorious produce and spring is prime asparagus time. (Yes, I meant to rhyme. Ha.) I adapted this recipe so I could incorporate the fresh garlic that I also got at the farmer’s market. I swapped in a few other items that I had on hand, and it worked. This is probably my new favorite salad.

I’d never had raw asparagus before, but I think it’s perfect for a salad because it holds up so well. I made this early afternoon and ate it for dinner and it only got better with time.

Do you have a favorite veggie recipe? I’m always looking for new ways to incorporate more veggies, so leave me a comment!

Shaved Asparagus Salad

Ingredients:

Finely grated zest of 1/2 medium lemon

2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)

2 teaspoons white wine vinegar

1 clove of fresh garlic, minced

Kosher salt

Freshly ground black pepper

¼ cup of sliced almonds, divided

1 pound thick asparagus spears, tough bottoms removed

3 tablespoons extra-virgin olive oil

¼ cup packed grated Parmesan cheese, plus shaved pieces for serving

1 tablespoon finely chopped fresh Italian parsley leaves

Directions:

Combine the lemon zest, lemon juice, vinegar, minced garlic, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.

Meanwhile, toast the almonds in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.

Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)

Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper, as needed.

Add ¾ of the cooled almonds, dressing, grated parmesan, and parsley to the asparagus and toss to combine. Serve topped with parmesan cheese slices and the remaining almonds.