Raw asparagus adds a delicate texture and grassy flavor to a salad with a lemon-forward dressing.
Yes, you can eat asparagus raw. Its tender texture and delicate grassy flavor go particularly well with a lemony dressing. It also combines well with both the sweet side of butter lettuce and the bitter edge of frisée. This is lucky since in many climates the beginning of asparagus season overlaps with the end of winter’s chicories and the height of asparagus season merges with the abundance of tender spring salad greens.
- 1 head butter lettuce or frisée
- 1 bunch asparagus1 lemon
- 1 green onion
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry ground mustard
- 2 ounces feta cheese
- 2 tablespoons toasted pine nuts optional
- Separate or tear the salad leaves, rinse them clean, spin dry to pat dry with paper towels, and set aside.
- Snap off the woody ends of the asparagus (hold each spear at either end and bend until it breaks naturally—discard the lower end). Thinly sliced the trimmed spears on a long diagonal and set aside.
- Grate about ½ teaspoon lemon zest into a large salad bowl. Cut the lemon in half and juice 1 tablespoon of juice into the bowl. Trim and mince the green onion; add it to the bowl. Add the olive oil, salt, pepper, and mustard; whisk to combine.
- Add the salad greens to the bowl and toss to coat them evenly with the dressing.
- Scatter in the sliced asparagus. Crumble on the feta cheese and sprinkle on the pine nuts, if using. Serve immediately.