Stinky pee or not, I can’t get enough of asparagus. Roasted, blanched, steamed, or grilled, like a desperate single at last call, I’ll take it however I can get it. I was recently introduced to a new form: raw and shaved. There’s a highly inappropriate, NSFW joke somewhere in there, but refrain.
This method is simple and refreshing as hell. While your #1s are gonna be toxic, the crisp shavings tossed in a lemon truffle vinaigrette will make it totally worth it.
Preheat broiler. Spread almonds out on a baking sheet and lightly spray with non-stick cooking spray. Broil for 1-2 minutes, or until lightly browned. In a small bowl, whisk together olive oil, truffle oil, sea salt, black pepper, red wine vinegar, and dijon mustard. Set aside. Hold the hard end of the each spear (the one that is normally discarded), using a vegetable peeler thinly slice the spear into thin strips. In a large bowl, toss the shavings, toasted almonds, and vinaigrette together. Let chill for 10-20 minutes in the fridge and serve.
serves 4