A simple, beautiful and fresh salad.
In a large bowl, whisk lemon juice, mustard, and honey together.
In a pan large enough for the asparagus to lay flat, add about an inch of water and bring to a good simmer. Drop the asparagus in and remove after about 60 seconds. Do not overcook, asparagus should still be crispy. Drop asparagus immediately into a bowl of cold water and run more cold water into the bowl until asparagus is cool.
Trim off the root ends of asparagus. Trim asparagus tips off spears and add to the bowl.
Cut about 1/2 inch of the very bottom end of the asparagus. With a vegetable peeler, shave asparagus spears into thin ribbons, adding to bowl as you go. Toss salad to combine.
Just trim the very ends of the asparagus, just to clean them up. The blanching & shaving makes the tougher bottom of the spears fine to eat.
If possible, make this salad a little ahead, 20 to 30 minutes.
Keywords: Asparagus, Lemon, Salad, side salads, Sides, Slaw, Vegetable Side