Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.
Make the vinaigrette
Whisk all of the ingredients together, cover, and refrigerate.
Prepare the salad
Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.
Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.
Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.
Make Ahead Tips
The vinaigrette can be refrigerated for up to 3 days.
nutrition information (per serving):
10, Fat Calories
90, Saturated Fat
4, Monounsaturated Fat
5, Polyunsaturated Fat
Photo: Scott Phillips