Since the asparagus is raw, you’ll want to use the freshest spears possible. Avoid asparagus with overly thick stalks, as these tend to be tough. For best results, make this salad when asparagus is in season.
Prep Time: 15 minutes
Makes 4–6 servings
1 lb (500 g) fresh asparagus
½ cup (125 ml) Miso Dressing (page 24)
Shaved Parmesan cheese, to taste (optional)
Wash the asparagus and trim off the rough ends.
Fill a medium-sized bowl with cold water and add some ice cubes. Use a vegetable peeler to shave the asparagus spears. Place the shavings in the cold water until they begin to get curly.
Drain the shaved asparagus. Place in a large bowl and toss with Miso Dressing.
Serve immediately with shaved Parmesan cheese, if desired.
