Food & Recipes

Asparagus Slaw

a laid back asparagus

I created this slaw on a whim, inspired by the seasonably perfect asparagus of Spring.  I first served it on a burger with a smear of goat cheese, but have since offered it as a stand-alone side.  I’m delighted to report that it’s been a hit every which way.  There’s something unique and 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. Or, cut out a chunk of time by using the slicing attachment (the disk with a single blade on top) on your food processor. Push 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.