Asparagus Slaw

Asparagus Slaw

We created this slaw on a whim, inspired by the seasonably perfect asparagus of Spring.  Caitlin 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.

cooking information

  • Yield: About 6 Cups
  • Prep Time: 5-10 minutes
  • Cooking Time: None

all ingredients

  • 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

recipe instruction

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.

4. Enjoy!

cooking tips

  • 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.

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