As I continue eating my way through asparagus season, I wanted to share a raw asparagus recipe with my readers. I eat raw food quite often, since it tends to sit well with me. (Raw food has not been heated above 115 degrees.) Visit my Seasonally Raw page for more information about raw food.
1 pound large asparagus
1/2 cup raw ‘parmesan’ style mix (see recipe below)
1-1/2 tablespoons fresh lemon juice
1 tablespoons water
1/8 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
2. In a small bowl, mix the parmesan mix with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
Raw Parm Sprinkle
¼ cup sesame seeds – ground in a coffee grinder to a small texture
¼ cup nutritional yeast
1/8 cup onion powder
1/16 cup garlic powder
1 teaspoon salt
The salad recipe originated in Food & Wine magazine (using Parmigiano-Reggiano cheese), and I tweaked a recipe from Bartertown Diner for the raw parmesan mix.
Learn to eat Michigan Local Food – more info on my website.