Shaved Asparagus and Arugula Salad

This is much easier that you would imagine and looks and tastes amazing! Use the largest asparagus you can find to make the ribbons easier. BHL

Yield: 4 Salads


¾ pound large asparagus, shaved into curls (see below)

12 ozs, about 1 ½ cups arugula

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

 3 Tbsp your choice of Flying Olive Garlic, or Rosemary, or Basil, or Tuscan Herb, or a Flying Olive Single Varietal of Choice

Sea Salt and freshly ground black pepper

Fresh Parmesan cheese, shaved into curls


Snap off the tough fibrous ends of the asparagus. Holding the tip of the asparagus, place the shaft on a cutting board. Using a vegetable peeler, press down gently on the shaft of the asparagus, run the peeler from the tip to the end of the asparagus into paper-thin ribbons. If you don't have a peeler, use a sharp thin-bladed knife to slice the asparagus into thin ribbons. Do not cut the tip. After making several ribbons, you will use up the asparagus spear. Snap off the tip and set aside.

Place the ribbons in a bowl and set aside.

Whisk the Flying Olive Sicilian Lemon Balsamic and the Flying Olive EVOO of choice in a bowl or shake in a jar. Season with salt and pepper to taste. Add ½ the dressing to the bowl with the asparagus ribbons. Toss to coat. Add the arugula and toss. Drizzle more dressing as needed.

Divide among four plates. With the peeler, shave curls of Parmesan over each salad. Add the asparagus tips and some cracked black pepper. Serve.

Submitted by Barb L.