Asparagus is pretty much the first thing that comes out of the garden in our area of the country. It is so exciting to see those first few spears poke through the still chilly soil. About a week ago, I saw one little guy pop up and before I knew it, we had whole bunches asking to be taken into the kitchen. That’s why you’ll be seeing quite a few asparagus recipes coming your way over the next few weeks. The first one here is an awesome way to use up the thicker, woodier stems. Those aren’t so great for when you want to roast asparagus or grill it as a side dish. But by shaving those huskier spears, you get thin, delicate slices of asparagus flavor that work perfectly in a simple spring salad.
The other superstar of this salad is my newest favorite veggie—kohlrabi. We got a head (a bulb? a bunch?) of kohlrabi in our CSA a few weeks ago, and it was love at first bite. You can use the greens just like beet greens or kale, and, after peeling, the bulb is this amazingly-flavored crunchy veggie that is perfect when eaten raw. It’s got the texture of a carrot, but the flavor is like a cross between an incredibly mild radish and a Brussels sprout. It sounds weird, but I promise, it’s amazing! I’m loving it sliced into sticks dipped in hummus. The bulb also sautés up beautifully, it gets sweet and tender. Yum! I’m a kohlrabi convert.
I think this salad is a fun change of pace when you’re getting sick of the run-of-the-mill lettuce salad. It’s light, flavorful and would make a perfect side dish for a light dinner, or, you could toss on some protein and make it a light lunch. Yum!