Uncooked asparagus might sound strange, but this is essentially an elegant take on slaw--slicing a firm vegetable like cabbage or carrot thinly to break down its cell walls and allow a tangy dressing to soak in.




  • Lay asparagus on a cutting board. Trim and discard tough ends. Working with one stalk at a time, hold the asparagus by the trimmed end, and using a vegetable peeler, peel down the length of the spear through the tip. (Discard the first and last shavings from each piece).

  • In a medium bowl, combine lemon juice, oil, shallot, salt and pepper. Add shaved asparagus, and toss gently to coat; let stand 10 minutes (not more).

  • Place asparagus on four salad plates. Use the vegetable peeler to shave the Pecorino over the asparagus. Top with the almonds and mint.

Nutrition Facts

160 calories; 13 g total fat; 0 mg cholesterol; 274 mg sodium. 6 g carbohydrates; 7 g protein;