Raw asparagus salad makes the most of one of springtime’s most treasured delicacies. Tender ribbons of shaved raw asparagus are served on top of lemony yogurt and herbs, then topped with Parmesan and pine nuts. Simple, fresh, and the best way to celebrate the first stalks of spring.
Adapted from Lynn Crawford | Farm to Chef | Penguin Canada, 2017
I love salads to be filled with lots of vegetables rather than lots of lettuce. I...
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