No. 30: Fresh Asparagus Salad



  • 1 ½ to 2 lbs. asparagus, not too skinny

  • 2 Tbsp. olive oil

  • Fresh lemon juice to taste

  • Rockerbox Garlic Pepper

  • Freshly shaved Parmesan to taste


  • Cut off the woody bottoms of the asparagus spears and discard

  • Use a vegetable peeler to remove the dark green outer skin of each spear. You should get 3 or 4 ribbons from each one. Set aside. Cut the remaining stalks crosswise into ¼ inch rounds.

  • Combine ribbons, sliced rounds, and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice to taste. Season with Garlic Pepper, then top with Parmesan.

This recipe also works with: Original Garlic Dust (add salt), Black Garlic Dust (add salt)