Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.

For the vinaigrette

• 
  
  3 Tbs. seasoned rice vinegar
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fragrant honey, such as wild flower or orange blossom
  
  


• 
  
  1 Tbs. finely chopped shallot
  
  


• 
  
  Kosher salt and freshly ground black pepper to taste
  
  

For the asparagus

• 
  
  3/4 lb. thick asparagus, trimmed
  
  


• 
  
  3 cups baby arugula
  
  


• 
  
  1/2 cup toasted, peeled, and chopped hazelnuts
  
  


• 
  
  2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)
  
  

Make the vinaigrette

Whisk all of the ingredients together, cover, and refrigerate.

Prepare the salad

Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.


Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.


Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.