There's always that verrry nice bottle of fancy olive oil that you keep tucked away, that you use sparingly and not often enough, because it's one of the most expensive ingredients in your kitchen.
Well, break it out and live a little. Because this simple yet shockingly delectable snack/side calls for it.
Shaved asparagus. Not a big deal. Not breaking any major culinary boundaries or re-inventing the wheel here. But how often do you actually eat raw asparagus?
You. A mandoline. A bit of fruity, extremely high quality olive oil. Sea salt and gently crushed black peppercorns.
But first. How to tell if your olive oil is the real thing?
1. Make sure your oil is labeled Extra Virgin. Look for a Free Fatty Acidity (FFA) level of no more than 0.8%, regulated by the USDA as extra virgin.
2. Check for a Protected Geographical Indication or Protected Designation of Origin logo on the label.
Our olive oil is from a friend's family farm in Greece and the taste of it has convinced me that most olive oil that I have bought or consumed in the past is utter crap. I am completely blown away by how fine an oil this is. I want to use it for everything. MADLY IN LOVE.
Now, to the recipe! My new favorite snack.
6 raw asparagus spears
A liberal drizzle of extra virgin olive oil
sea salt & crushed pepper to taste
Carefully shave each spear lengthwise with a mandoline. As you would shave a carrot. You want paper thin slices. Place in bowl and drizzle with olive oil. Gently toss with salt and pepper and serve. Simple!
Serves 1-2. (Plate in photo is 2 spears)
For some reason, this tastes like potato chips to me. It cures that salty craving. The thin asparagus is outstanding, and the better your olive oil, the better this will be.