I really love how seasonal this salad is. It makes me all excited about spring and shaved asparagus is a fun twist on the way I normally eat them– whole spears, sauteed or roasted. Although it is considered normal, I can’t get over how weird it is that asparagus makes your pee smell funny. I mean, like does anything else have this pheonomenan except maybe drinking too much coffee? Rhetorical. Basically, our bodies convert asparagusic acid into sulfur-containing chemicals that smell and pass through the body naturally when we pee. This might be enough to keep some poople at bay, but alas, I love asparagus and will eat them regardless.
So this salad– I should give you all a fair heads up about the investment of time it takes to shave each spear one by one with enough diligence to not cut your fingers, too. I used a good old vegetable peeler, that you would use to shave a carrot, and rotated the spear as I was shaving it, and then chopped the bits that I couldnt quite shave becasue they were to thin and the peeler was too bulky.
This salad is light and refershing- perfect this hot weekend ahead of us in southern California. This past week has been a rollercoaster of emotions with many areas of my life, and needless to say I am really happy it is Friday so I can spend more time making recipes for this blog. I have this thing called a full time job, and although I like what I do for work, and have a great job and a cool boss, food blogging is my creative outlet and where much of my joy comes from. I really love sharing healthy recipes with others, and taking inspiring photos that make people crave healthy foods. I love healthy foods. 🙂 food blogging foreva. eva.
For this specific recipe I used Cara Cara oranges (obviously). But this would be great with a blood orange, navel orange or even a pink grapefruit. And if you are feeling fancy and have it on hand, maybe toss in a avocado or something. Next level, right there.
This salad is sweet, sour, crunchy, refreshing, and delicious.
Have an awesome weekend!
Using a vegetable peeler, or mandolin on the thinniest blade setting, shave your asaparagus one at at time. Be careful not to cut yourself. Tranfers to a medium bowl.
In a small bowl whisk together the lemon juice, olive oil, maple if using, salt and pepper until well combined.
toast the pine nuts in the oven if desired. Not necessary but I like the toasted flavor and crunch. I did 400degrees for 4 minutes turning once have way through. Be careful not to burn them.
Prepare your mint and orange and then toss everything in with the asparagus and combine well. If not serving right away, wait to put on the pine nuts so they don't get soggy.