Shaved Asparagus Salad by Chef Ryan Zale

Ingredients

• 10 to 12 stalks of thick healthy green asparagus, trimmed and very thinly shaved, sliced lengthwise using a knife, slicer or even a mandolin
• 3 tablespoons of crumbled goat cheese or Feta
• ½ pound of fresh peas (shucked) poached in butter until tender
• 2 ounces parsley leaves
• 2 ounces tarragon leaves

Instructions

1. To poach the peas, cover with melted butter, season with salt and pepper and slow cook until peas are nice and tender about 8 to 10 minuets or so.
2. Strain and save (peas) butter for future cooking. Its great for basting seafood on the grill.
3. Simply place all ingredients in a large bowl, drizzle with some good extra virgin olive oil, and season with salt and pepper and serve.

Notes