Raw asparagus?! No no I didn’t go crazy – you can really eat it raw, and it’s good! This salad is crunchy and refreshing, perfect for a summer day or a day you’re nostalgic for warm weather. The thick aged balsamic tenderizes all the veggies, oil keeps it moist, and it’s just so delicious. I like mine with extra flaked cheese. So good!
1 bundle of asparagus
1 red bell pepper
⅓ cup red onion (diced)
¼ cup parmigiano-reggiano
1 clove garlic
1 ½ tablespoon aged balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon mustard (Dijon or brown)
Salt and pepper to taste
Rinse the asparagus and bell pepper. Take the asparagus and chop or snap off the woody bottoms, then cut the stalks into pieces the size of blueberries. Dice the red bell pepper. Add both of these to a large bowl. Add the diced onion. Taking your garlic press, squish the garlic so it becomes a paste. Add the bowl.
Take a knife and flake small chunks off of the parmigiano-reggiano. Add the cheese to the bowl. Drizzle in the balsamic, mustard, and oil. Add a large pinch of sea salt and pepper. Stir so everything is fully combined and coated. Cover and put the bowl into the refrigerator for an hour or hour and a half (this time allows the flavors to blend).
Serve and enjoy!