Celebrate Spring Salad with Shaved asparagus

Inspired by a night out at the restaurant Corso in Berkeley, we replicated their quintessential spring salad of shaved asparagus, fresh arugula, pickled red onions, toasted almonds, and Parmesan shavings.

Start with arugula. So fresh from the farmer’s market in Berkeley.  So raw, I even had to trim it off of its stems and remove the flowers.Arugula is a firecracker on your tongue: spicy and unashamed.

Next, shave raw asparagus using a potato peeler.Because the pieces are so thin, the tender asparagus balances the spicy arugula.

Next, add some pickled red onions.  They take 10 minutes.  We made them the night before the dinner so the flavors would melt.  Recipe comes courtesy of David Lebovitz.

In a small saucepan, combine 3/4 cup white vinegar, 3 Tablespoons sugar, 1 bay leaf, 5 all spice berries, 5 whole cloves, crushed red pepper.  Bring to a boil. Add slices of red onion and simmer for a few minutes.  Voila, you’re done.Toast some slivered almonds in a pan until they turn a beautiful tan shade and give off a wholesome nutty smell.  Shave some fresh Parmesan cheese on top.  Drizzle olive oil and balsamic vinegar; sprinkle salt and pepper.  You’re done.
So easy.  So good.  So fresh.  My favorite salad to celebrate spring.

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