Asparagus Slaw

We created this slaw on a whim, inspired by the brilliant asparagus of Spring.  Caitlin first served it on a burger with a smear of goat cheese, but have since offered it as a stand-alone side.  Offer it up as a stand-alone salad, as a sandwich topping for added crunch, or on top crostini as an appetizer.

Yield: 3 cups , Prep time: 5-10 minutes , Cook time: none



1. Thinly slice your asparagus into coins. Or, cut out a chunk of time by using the slicing attachment (the disk with a single blade on top) on your food processor; simply push the raw asparagus into the food processor.
2. Once completely sliced, toss the chopped asparagus with the mayo, mustard, lemon juice, and salt and pepper in a large bowl. Refrigerate until use, but no more than a few hours in advance.
3. In the meantime, chop your almonds — coarsely by hand, or using the s-blade attachment on your processor, pulse the almonds until they are chopped. Toss the chopped almonds into the slaw just before serving, and season to taste with salt and pepper. Enjoy!

Tips + Tricks

**The slaw may be refrigerated for up to two days, but the almonds will get soggy so hold off on adding them until just before service each time.