a laid back asparagus
Caitlin created this slaw on a whim, inspired by the seasonably perfect asparagus of Spring. We first served it on a burger with a smear of goat cheese, but have since offered it as a stand-alone side. It’s a delight to report it’s been a hit every which way. There’s something unique and extra special about the combined crunch of the raw asparagus and the smoked almonds.
- Yield: About 6 Cups
- Prep Time: 5-10 minutes
- Cooking Time: None
- 2 Bunches Fresh Asparagus
- 1/3 Cup Mayo
- 3 Tablespoons Dijon Mustard
- Juice of ½ Lemon
- ½ Cup Smoked Almonds
- Salt and Pepper, to taste
1. Thinly slice your asparagus into coins. Or, cut out a chunk of time by using the slicing attachment (the disk with a single blade on top) on your food processor; simply push the raw asparagus into the food processor.
2. Once completely sliced, toss the chopped asparagus with the mayo, mustard, lemon juice, and salt and pepper in a large bowl. Refrigerate until use, but no more than a few hours in advance.
3. In the meantime, chop your almonds — coarsely by hand, or using the s-blade attachment on your processor, pulse the almonds until they are chopped. Toss the chopped almonds into the slaw just before serving.
- Toss this slaw to your particular taste. Season with salt and pepper accordingly; use more or less almonds.
- Smoked almonds may be found either in the baking aisle of your grocery, or with the other nuts near cocktails and snacks.
- The slaw may be refrigerated for up to two days, but the almonds will get soggy.
- Serve this slaw as a stand-alone salad, as a sandwich topping for added crunch, or on top crostini as an appetizer.