Chef John's Shaved Asparagus Salad


  • 2 tablespoons rice vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil, or more to taste
  • 24 large asparagus spears
  • 1 pinch cayenne pepper
  • 1 teaspoon vegetable oil, or as needed
  • 4 ounces pastrami, sliced into thin strips

1. Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. 2. Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable pe...

View full recipe at SpringPad


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