Our Mother’s Day menu continues with this slaw fashioned from paper-thin ribbons of fresh asparagus and red bell pepper. It makes a delicious bed for Crab Cakes with Hollandaise Sauce. Shaving the asparagus and bell pepper takes a little time, but it’s well worth the effort. They combine to create a dish that is a direct reflection of spring — crisp and refreshing. You can — and should — make this ahead. It’s better the next day.
1 pound asparagus
1 small red bell pepper
1/2 cup shredded Parmigiano Reggiano cheese
4 teaspoons freshly-squeezed lemon juice
2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt and pepper, to taste
Trim the asparagus. Use a vegetable peeler to shave the asparagus into paper-thin strips. (Slide the peeler along the entire length of each asparagus spear.)
Remove the stem and seeds from the red bell pepper. Cut the pepper into rectangular pieces and use the vegetable peeler to shave it into paper-thin strips, like the asparagus. Place the shaved asparagus, peppers and cheese in a medium bowl.
Whisk the lemon juice and mustard together in a small bowl. Gradually add the olive oil, whisking constantly, until the dressing emulsifies or comes together. Pour the dressing over the asparagus and peppers and toss, until evenly coated. Season the slaw with salt and pepper. Serve chilled or at room temperature.
Number of servings: 4