Time for a Shave, Shaved Asparagus Salad

Visiting farmer’s markets early in the season always are inspiring. They contain the buzz of spring produce, the bark of new puppies and the smell of sweet flowers. My creativity gets stimulated to head into the kitchen with the produce of nature’s moment. The bountiful asparagus caught my eye at the market this week. The challenge of turning local Charlevoix produce into fresh, bright and flavorful recipes is accepted. So, aside from shaving my legs as the weather warms, I have decided to shave my asparagus. They are smooth and they are silky. I combined the shavings of asparagus with other farmer market finds and new springtime staple.

---

Shaved Asparagus Salad

Dressing Ingredients:

1 lemon juiced

3 tablespoons (give or take) of extra virgin olive oil

2-3 pinches of salt.

Salad Ingredients:

 6-8 thick asparagus stalks shaved with a vegetable peeler. Snap off the bottom woody part of the stalk first. I find they peel the easiest when rested with the bottom end on a cutting board. Peel almost to the tip using all of the stalk. Reserve the tips to add to the salad

 2 tablespoons chopped chives, cut with a knife of scissors

 ½ of a large purple radish, cut into bite size pieces

 ½ cup cooked TruRoots Organic Sprouted Lentil Blend, any color or shape of lentil will do as long as they are cooked to firm

½ cup baby spinach leaves.

 First, whisk the dressing in the bowl you will be mixing the salad in. I use either a stainless-steel bowl or a wooden one.

Add all of the salad items and mix well.

This dish may be made up to an hour or two ahead of time. I do not recommend putting it in the fridge before serving. The flavors are better melded when left out.

Top with a spin from the pepper mill before serving.

Refrigerate any leftovers.