Lemony Dill Shaved Asparagus Salad

  • By Amanda Li
  • 25 Jul, 2016
A delicious way to celebrate the first asparagus of the season you bring home! When it is as fresh as you can get it now, there’s no reason to cook it!
1 lb Asparagus
2oz (4 cups) Baby Arugula or Baby Greens
¼ cup Extra Virgin Olive Oil
2 tbsp Freshly Squeezed Lemon Juice
1 tbsp Honey
2 tsp Dijon mustard
1 tbsp Lemon Zest
1 tbsp Fresh Dill, finely minced
2 tbsp Sesame Seeds
4 large Fried Eggs
To taste Sea Salt & Freshly Cracked Black Pepper

PROCEDURE


Step 1

Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling. Gently pile your ribbons in a large bowl and toss in the greens. Season with salt and pepper.

Step 2

In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt and pepper. Drizzle over the vegetables. Toss gently and divide the salad amongst 4 plates. Place a fried egg on top of each plate and garnish with fresh lemon zest, dill and sesame seeds.  

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