Asparagus Salad Two Ways

1. 1

   Break or cut off the woody bottoms from the asparagus spears; discard.

2. 2

   Break or cut off the flower ends and set aside.

3. 3

   Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one.

4. 4

   Cut the spears on a mandoline or with a knife; each slice should be about 1/8-inch thick.

5. 5

   Assemble ribbons and sliced spears as you like and top with either dressing.

6. 6

   For an Italian-style salad, drizzle oil over asparagus, then sprinkle it with lemon juice.

7. 7

   Season with salt and pepper, then top with Parmesan.

8. 8

   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.

9. 9

   Combine the seeds with remaining ingredients and salt and pepper; taste and adjust as necessary.

10. 10

    Spoon over the asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.