This notion for enjoying spring asparagus comes from the May, 2010 edition of Martha Stewart Living.
Here’s a new way to savor asparagus, which is at its peak right now: Shave it into ribbons for a delicious dish without turning on the stove. Snap off the ends of the spears. Then use a vegetable peeler to make the thin strips. Toss with fresh lemon juice, extra-virgin olive oil, sea salt, and freshly ground pepper. Shave pecorino Romano or Parmesan cheese on top. Serve as a first course or side dish.
For this preparation, we like big, fat stalks of asparagus. Look for ones that feel plump, not shriveled, and avoid any with woody ends or slimy tops. To keep asparagus crisp, stand the stalks in water — as you would cut flowers — and refrigerate them. Use them within two days for the best flavor.
My own twist on this recipe is to pack it all into a ring mold placed on a salad plate. Then, lift the mold carefully leaving an elegant round salad.
