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Three ways with Asparagus 3 of 3: Raw Asparagus Salad

April 21, 2012 By All That I'm Eating 13 Comments

The third and final part of my demo is raw asparagus salad. This is a brilliant way of enjoying asparagus. It almost tastes of fresh peas or beans. Eating asparagus raw means you can enjoy its crunch and subtle flavours. Don’t worry though, it’s far more elegant than shovelling whole spears in your face, it’s delicately peeled into thin strips with a very simple dressing.
Asparagus

You will need (for two):

A bunch of asparagus
Rapeseed Oil
Old Winchester (or Parmesan)
Juice of ½ lemon
Black pepper
Peeling the asparagus with a hand peeler is actually quite easy; you can attack it full force, bits of asparagus flying everywhere, and it seems to work pretty well. You could try it with a mandoline but I have too much affection for my fingers to try it. 
Raw Asparagus Salad topped with Parmesan

Remove the woody ends of the asparagus but leave enough to hold on to. Peel the asparagus from stem to tip, keep the stems (non woody) for making into a soup, or if you’re really adventurous a soufflé or sorbet. Pile all your peelings into a bowl, drizzle over some rapeseed oil, lemon juice, pepper and a healthy shaving of Old Winchester. Old Winchester is our answer to Parmesan and if you’ve not tried it before it has a similar texture but a bit more bite and acidity.

This is such a simple salad and it delivers so much on flavour and texture; crunchy, fresh, slightly sweet asparagus with creamy, golden rapeseed oil and sharp, savoury cheese. The lemon juice lifts the salad with subtle citrus. An excellent dish on its own or one that could be mixed with pasta if you want something a bit more filling. 

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Filed Under: April, Asparagus, Cheese, Dairy & Eggs, Lunch, Recipes By Month, Salad, Seasons, Spring, Vegetables, Vegetarian Tagged With: asparagus, lunch, recipe

« Three ways with Asparagus 2 of 3: Griddled with crème fraîche and Chive Dip
Cookery Demo »

Comments

  1. Alida says

    April 21, 2012 at 14:52

    I have never had them raw before and this recipe really inspires me. Bookmarking.

    Reply
  2. Matthew says

    April 21, 2012 at 22:25

    Brilliant. Never tried asparagus raw, either created myself or in a restaurant. So this’ll be something completely new to me (in other words, must try it!).

    Reply
  3. Mark Willis says

    April 22, 2012 at 05:37

    Like Matthew, I’ve never tried Asparagus this way, but intend to…
    We’ve had Old Winchester a couple of times. Lovely, but hard to find. We got it from a little shop in Alresford.

    Reply
  4. Toni @ Boulder Locavore says

    April 22, 2012 at 12:44

    I love raw asparagus prepared this way! Brilliant.

    Reply
  5. The Culinary Lens says

    April 22, 2012 at 16:31

    I am very good with a mandoline but would still use a peeler for this.. Looks so good and healthy

    Reply
  6. Lizzy says

    April 22, 2012 at 17:17

    I’ve never made a raw asparagus salad, but it looks amazing!!! I will put it on my to-do list..thanks for the inspiration, my friend!

    Reply
  7. Joanne says

    April 22, 2012 at 21:04

    I’ve never even considered eating asparagus raw. What a wonderful idea. Love that recipe and thanks for the inspiration.

    Reply
  8. the food dude says

    April 23, 2012 at 00:47

    Simple yet so full of flavor and healthy too! Will try this!

    Reply
  9. firefoodie says

    April 23, 2012 at 08:35

    Looks delish. Now Old Winchester is a cheese I’ve not heard of. I’m a parmesan addict so must seek it out. A.

    Reply
  10. Green Dragonette says

    April 23, 2012 at 09:32

    Just found your Blog and have really enjoyed looking through your recipes-especially these asparagus ones-look delicious and must try it raw now!

    Reply
  11. Jenn Kendall says

    April 25, 2012 at 19:42

    i’ve been wondering about raw asparagus! i’m definitely going to try this!

    Reply
  12. Ilke says

    April 26, 2012 at 00:11

    I always want to make this type of asparagus salad, it looks pretty. Bet with Parmesan and pasta, it would taste great.

    Reply
  13. Five Finicky Eaters says

    May 6, 2012 at 05:22

    We grow our own asparagus and it is best freshly picked and eaten! Truly amazing. Saving this recipe for next season

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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