If you look back at my recipes, you\u2019d 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\u2019t as interesting to blog about. I changed my mind when I made this shaved asparagus salad the other day. Per usual, my farmer\u2019s 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\u2019s market. I swapped in a few other items that I had on hand, and it worked. This is probably my new favorite salad. I\u2019d 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\u00a01\/2\u00a0medium\u00a0lemon 2 teaspoons\u00a0freshly squeezed\u00a0lemon juice\u00a0(from 1\/2 lemon) 2 teaspoons\u00a0white wine vinegar 1 clove of fresh garlic, minced Kosher salt Freshly ground black pepper \u00bc cup of sliced almonds, divided 1 pound\u00a0thick\u00a0asparagus\u00a0spears, tough bottoms removed 3 tablespoons\u00a0extra-virgin olive oil \u00bc cup\u00a0packed grated\u00a0Parmesan cheese, plus shaved pieces for serving 1 tablespoon\u00a0finely chopped fresh\u00a0Italian parsley\u00a0leaves 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 \u00be 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.