Raw Asparagus Salad with Lemon Vinaigrette
"Photo by Maya Evoy"Spring in Alaska is much different than springtime in my home state of California. While trees are blossoming and sun is shining down south, we have a seemingly endless continuation of winter up north. While the snow still falls readily from the sky, I long for all things fresh, crisp, and green. I love to eat asparagus raw and prepare it with a clean, simple lemon vinaigrette while I dream away the cold and long for warmer, greener days. It makes a lovely light, but flavorful side dish."--Maya Evoy, Alaskafromscratch.com..."
INGREDIENTS
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1 bunch asparagus, stem ends trimmed and finely chopped*
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2 tablespoons freshly grated Parmigiano-ReggianoFor the Vinaigrette:
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1/4 cup extra virgin olive oil
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Juice of 1 small lemon
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1 small garlic clove, minced
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Pinch of sugar
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1/4 teaspoon sweet paprika
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Salt & freshly ground black pepper
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