As I was continuing my quest for different fruits and vegetable recipes, I came across some recipes with raw asparagus. I love asparagus, but had no idea it could be enjoyed without first being grilled, baked, boiled or sauteed.
This opened up a new world of possibilities for me.
Like pretty curls of asparagus on pasta. Or raw asparagus topping a veggie omelet. Or asparagus as a crunchy addition to sushi.
I decided to start simple--a raw asparagus salad. The first step (obviously) was to taste some raw asparagus to decide which way to go with it. I was surprised to find out that it tastes a lot like fresh sweet peas still in the pod. I came up with a simple dressing to bring out the springiness of it.
Raw Asparagus Salad
- 1 bunch of fresh asparagus (thick stalks work best)
- 3 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp dry dill weed
- 1 tsp sugar
- dash of salt
In a small bowl, whisk together the olive oil, lemon juice, dill, sugar and salt. Pour this dressing over the asparagus and toss to combine. The asparagus tips tend to end up at the bottom of the bowl, so be sure to add some to each serving. Serve chilled and fresh.