Shaved Asparagus Salad

Texans can be so predictable. In August we complain about the heat, In December we're ready for snow, and by February we're anxious for any signs of Spring. This week, we're having a chilly snap (highs in the 50s, yes I know it's not really cold), but by next week we'll be back in the 60s and 70s. All of this boring weather talk leads to the fact that Spring truly is around the corner, and that means tender young asparagus! I made this salad for Easter last year, and it is so simple it's almost not worth telling you about. But I would hate the thought of you not knowing just how delicious and refreshing it is to have ribbons of asparagus and prosciutto twirl together on your fork! Add a slice of baguette, and I would be delighted to call this dinner.

Note: I used sour cream here, but you could use plain Greek yogurt as well, which is what I'll probably use in the future. I was making this for a crowd, so I doubled the amounts below, but there was not a single strand of asparagus left. If you're serving more than four, I'd suggest doubling it as well.

For the salad:

1 bunch of asparagus

3 oz. prosciutto

3 oz. parmesan, shaved

For the dressing:

1/2 c. sour cream or yogurt

Zest and juice from one lemon

2 T. whole-grain mustard

1 T. heavy cream

Salt and pepper to taste

1. Shave the asparagus very thinly with a mandolin or vegetable peeler. You will end up with ribbons of asparagus and whole tips. Thinly slice the prosciutto and separate into strands.

2. In a large bowl, combine the asparagus, prosciutto and parmesan.

3. In a small bowl, whisk together the dressing ingredients. Season to taste.

4. Pour the dressing over the salad ingredients and toss gently to combine. Refrigerate for half an hour or so to let the asparagus soften a bit.

Summer Roll Salad

For years, Courts and I have been going to have sushi at The Blue Fish. We have gone there to celebrate special events, meet friends from out of town, or to have a quick lunch. While we have tried many menu items over the years, it has become tradition to always order the summer rolls as an appetizer. The soft rice noodles, firm shrimp, sweet mango and aromatic mint combine to form a balanced taste only improved by the rich, spicy peanut sauce. It occurred to me that this flavor combination would make a great salad, one of those potluck items that gets better as the hours pass.

Notes: The flavor and texture does improve as the cabbage softens, so this is one of those lovely dishes that is even better when made the day before. In the past, I've added crab meat to the salad, as it is found in the inspiration dish. This is an indulgent addition that would not be missed too much, since the meat gets broken up. It tastes delicious, though, so try it if you think you'd like it!

For the salad:
1 t. kosher salt
1 lb. shrimp, peeled and deveined
1 T. sesame oil
8 oz. rice vermicelli noodles
1 small head cabbage, shredded
3 c. mung bean sprouts
1 mango, peeled, pitted and sliced
4 T. chopped mint

For the dressing:
1/3 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. rice vinegar
2 T. sesame oil
2 T. brown sugar
1 t. sriracha, or more to taste
Kosher salt to taste

1. Season shrimp with salt. Heat sesame oil over medium-high heat, and sear shrimp until opaque, 1-2 minutes on each side. Set aside to cool to room temperature.
2. Cook rice noodles according to package directions, usually by soaking the noodles in boiling water. Run cold water over the noodles once cooked to stop cooking and to cool the noodles.
3. In a large bowl, combine shrimp, noodles, shredded cabbage, bean sprouts, mango and mint.
4. In a small bowl, whisk together all of the dressing ingredients. Add more sriracha or salt, according to taste.
5. Pour dressing over salad and toss gently to combine. Refrigerate for 2-24 hours before serving.