Ribboned Asparagus Salad

It's Spring!! That means asparagus is now in season, so I've been trying to use as much of it as I can!  I've roasted it, I plan on smoking it, and in my search, I found this awesome recipe on Smitten Kitchen's website!  I'll include the link and the directions!

Ribboned Asparagus Salad

The whole recipe is to taste so heres what I did"

1 bunch of Asparagus
1/4c Sliced Almonds
Parmesan Cheese
Lemon

To ribbon the asparagus take a vegetable peeler and slide it down the stalk of asparagus, there's no need to break of the ends like you usually would because the strips will be super thin. Place your ribbons on a platter, zest a lemon then squeeze the lemon (I like mine really lemony so I use a whole lemon) over it, add salt and pepper.  Add nuts then with your handy dandy vegetable peeler shave some parmesan over the top!  Eat immediately!


To toast the nuts (try not to burn them like I did) preheat an oven to 350F for about 7 minutes, stay nearby and shake them occasionally so they get roasted all over and don't burn.