With these 40- and 50-degree days, I am getting ready for spring. This salad takes advantage of crisp, raw asparagus, both shaved with a vegetable peeler and thinly sliced for both texture and presentation. Served alongside stewed chicken to lighten the fare.
1 bunch asparagus (the thicker the stalks, the better)
1/4 cup pine nuts
1/4 cup pecorino, shaved (using a vegetable peeler)
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1. Using a vegetable peeler, peel and discard the rough, bottom inch or two of the asparagus stalks.
2. Peel half the asparagus stalks over a bowl. Do not peel the tips: leave them whole.
3. Thinly slice the other half of the asparagus on a bias, again, leaving the tips intact.
4. Add pine nuts (I left them raw out of sheer laziness, but feel free to toast), shaved pecorino, olive oil, salt, and black pepper. Gently toss to combine.