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Asparagus Salad Two Ways

The challenge is not in the flower ends, which are good no matter what you do to them: eat them raw, undercook, overcook — it hardly matters. What does matter is distinguishing between “fibrous” and “crunchy,” and they’re obviously akin.

“Fibrous” is what an asparagus spear is like when you bite into it, unpeeled and raw; the skin or peel or outer-coating, whatever you want to call it, doesn’t quite yield to your teeth. “Crunchy” is what that same spear is like when that peel is removed, especially if it’s sliced thin.

Ingredients

  • 1 ½ to 2 pounds asparagus, not too skinny (fat is fine)

FOR THE ITALIAN-STYLE DRESSING:

  • 2 tablespoons olive oil, or to taste
  • Lemon juice to taste
  • Salt and pepper to taste
  • Freshly shaved Parmesan to taste

FOR THE JAPANESE-STYLE DRESSING:

  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce, or to taste
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar, or to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      262 calories; 18 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 11 grams protein; 888 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 4 servings

Preparation

  1. Break or cut off the woody bottoms from the asparagus spears; discard. Break or cut off the flower ends and set aside.
  2. Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one.
  3. Cut the spears on a mandoline or with a knife; each slice should be about 1/8-inch thick.
  4. Assemble ribbons and sliced spears as you like and top with either dressing. For an Italian-style salad, drizzle oil over asparagus, then sprinkle it with lemon juice. Season with salt and pepper, then top with Parmesan. For a Japanese-style salad, toast the sesame seeds in a small dry skillet, shaking occasionally until they color and begin to pop; remove from heat before they burn. Combine the seeds with remaining ingredients and salt and pepper; taste and adjust as necessary. Spoon over the asparagus.

20 minutes

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