This asparagus salad has raw shaved asparagus, roasted chickpeas, and a wonderful lemon vinaigrette. It screams spring to me.
Who else is ready for spring? Oh man I sure am! This winter has been especially long and cold for me. I’m not sure why I am so ready for it. I usually don’t complain about the weather, but try to smile and live in the present, cold weather and all. I’m not sure what happened this year.
This is a recipe I shared on instagram last year, but I’m adding it to my blog today since my blog is all spanking brand new and it’s the first day of spring!
I get so excited when spring vegetables start to produce, but I think asparagus is my favorite. We have 3 rows planted in our garden, and while they are still maturing, it’s so fun for me to go out and pick it fresh.
When you shave asparagus there is no need to cook it – leaving a yummy light, crisp taste. It is best to look for thicker asparagus for this recipe because it will be easier to shave. I use a ‘T’ shaped vegetable peeler making it nice and easy to get thin slices. You can see I place it on something narrow enough to be able to peel it on and get as much out of the asparagus. When serving it, you can either leave the asparagus in long strips, or you can cut it in bite size pieces for easier eating.