A fresh and delicious easy recipe from Maya Evoy.

“Spring in Alaska is much different than springtime in my home state of California. While trees are blossoming and sun is shining down south, we have a seemingly endless continuation of winter up north. While the snow still falls readily from the sky, I long for all things fresh, crisp, and green. I love to eat asparagus raw and prepare it with a clean, simple lemon vinaigrette while I dream away the cold and long for warmer, greener days. It makes a lovely light, but flavorful side dish.”

–Maya Evoy, Alaska from Scratch

ingredients

• 1 bunch asparagus, stem ends trimmed and finely chopped*
• 2 tablespoons freshly grated Parmigiano-Reggiano 
• For the Vinaigrette:
• 1/4 cup extra virgin olive oil
• Juice of 1 small lemon
• 1 small garlic clove, minced
• Pinch of sugar
• 1/4 teaspoon sweet paprika
• Salt & freshly ground black pepper

*You can also thinly shave the asparagus and Parmigiano-Reggiano

directions:

1. Add the asparagus to a small serving bowl. In another small bowl, whisk together the olive oil, lemon, garlic, sugar, and paprika. Season with salt and pepper to taste. Drizzle vinaigrette over the asparagus and toss gently to combine. Sprinkle with the grated Parmigiano-Reggiano. This is equally delicious served chilled.