Asparagus Slaw

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.

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.