Shaved Asparagus Salad with Truffle Salt & Wildflower Honey

Trim the heads off your asparagus spears. If they are very thick, cut the heads in half. Place the asparagus heads in a large bowl.

Using a vegetable peeler or mandolin, shave your asparagus spears and red onion into the bowl.

In another bowl whisk the lemon juice, vinegar and olive oil together. Pour this mixture over the asparagus and onion mixture and toss to coat.

Separate the asparagus salad into four bowls and top each serving with a pinch or two of truffle salt* and a drizzle of honey (the measurements in the ingredients list for the salt and honey are just estimates, use as much or as little as you please).

* When I make this for myself I use a black truffle and thyme salt, but you can use any truffle salt you would like, or just replace the wildflower with truffle honey and use plain sea salt. Truffle salt can be found on just about any food or gourmet website (my truffle/thyme salt came from foodzie), at many farmer’s markets and at Whole Foods, Wegmans or any grocery store with a decent selection of flavored salts.