Unexpected Asparagus

Have you ever eaten asparagus raw? If you can’t imagine crunching down on a stalk, imaging tasting in sliced crosswise into cross section about the size of a pea. They are surprisingly sweet, and delightfully crunchy. I tossed them in with my salad tonight and they were wonderful.

Easy Unexpected Asparagus Salad

1/2 bundle Aspagus, pencil thin

3 cups Lettuce

1/2 C Pecans, toasted

1/2 C Grapes, halved if large

2 tsp Stone ground mustard

3 Tb Olive oil

1 Tb Lemon juice (if fresh or vinegar)

1/4 tsp salt

1/4 tsp Pepper

Cut away two to four inches of the asparagus stems depending on how fresh they are and cut them crosswise in quarter inch slices. Combine vegetables and toss to combine. Whisk together mustard, lemon, salt and pepper and then drizzle in the oil whisking briskly to emulsify. Toss with the salad and serve.

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