Ideal spring dish when asparagus is coming in thick, and chalk-full of prebiotic fibers that feed those good gut bacteria! Serves 4 or 8 to 10 as a side dish.
Source: Jim Weber
1 bunchfresh asparagus (about 24 spears)
6 cupssalad greens
1⁄4 cupwalnuts (optional, omit for vegan, can sub for lime juice)
Rinse the asparagus and slice lengthwise into strips. A potato peeler works well for this. Method: Lay asparagus along the edge of the cutting board or counter. Hold the thick stem. Use the peeler to cut from the stem to the top. Don't worry that the strips look a little lame and come out uneven. They will work well in the salad with the apple.
Spiralize carrot or cut into thin ribbons using the potato peeler, mandolin or knife. Core the apple and spiralize or slice thinly. Mix ingredients and dress. (Recipe #688)