Raw Asparagus Salad
I dedicate this recipe to Sora An, a friend who doesn’t like to spend too much time in the kitchen.
Serving – 4
2 bunches asparagus
¼ cup shredded parmesan cheese
1 tablespoon extra virgin olive oil
Juice of ½ meyer lemon
Salt and freshly ground black pepper to taste
The key to this recipe is to get very young and delicate asparagus. Run them through cold water and trim the ends to the green part. With a very sharp knife shave the asparagus under 30 degrees.
Find the full recipe at the June issue of MAZA Cooking Journals available at the iTunes store.
