Courtesy of PureZing

If you always cook your asparagus, try this uncooked and unique flavor combination for a fast and healthy start to your spring.

Serves 4-6

INGREDIENTS:

1 pound slender and tender organic asparagus; trimmed and thinly sliced diagonally
1/2 pound organic mushrooms, trimmed and thinly sliced
4 medium organic radishes, halved lengthwise and sliced thin crosswise
½ organic sweet onion, finely sliced. Cut the rings in half
Zest of organic lemon
2 tablespoons fresh organic lemon juice
2 teaspoons organic stone-ground mustard
1/2 teaspoon sea salt and several twists of freshly ground peppercorns
1/3 cup organic extra-virgin olive oil
1 bunch watercress, coarse stems discarded, or finely julienned organic spinach
1/4-pound piece good Parmesan Reggiano; shaved in wide strips

DIRECTIONS:

Cut asparagus diagonally in thin slices and place in a large bowl. Halve the cleaned mushrooms and slice very thinly. Thinly slice radishes and add to asparagus and mushrooms. Slice sweet onion thinly enough to almost see through. Cut the rings in half and toss gently with the other salad ingredients.

In a small bowl, whisk together zest, lemon juice, mustard, sea salt and pepper. Add oil in a stream; whisking until emulsified. Drizzle dressing over asparagus salad and toss.

Spread watercress (if not available, use finely julienned ribbons of spinach) on a large, pretty serving plate or shallow bowl and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad. Each person may shave more Parmesan as taste requires.