I admit, I sort of hate when people put out all of these asparagus recipes at this time of year, because really: do you want it any other way than simply and barelygrilled or roasted with just a touch of really good olive oil and your favorite sea salt? Well, now you do. This recipe is GORGEOUS, fancy, and just so special. It takes a little bit of time in the prep work, since the main components of this salad are really just the three different parts of the asparagus—the head, the outer peels, and the crunchy-sweet tender stalks. The end result is so impressive, though, it's totally worth the little bit of extra effort.



1 tsp. Olive Mill Roasted Walnut Oil 

1 tsp. Olive Mill White Lemon Balsamic Vinegar 

Dash of Sea Salt & freshly, finely ground pepper

2# Raw Asparagus, as fresh as you can get, thicker stalks are easier to work with 

Your favorite platter 

1-2 TBS Toasted Sesame Seeds


-In a small bowl, mix Walnut Oil, Lemon Balsamic, sea salt & pepper for the vinaigrette.

-Using a vegetable peeler, peel off the outer skin of the asparagus into a bowl (this is the hardest part of this recipe. Hang in there—it's worth it). 

-Chop off the heads and add that to the bowl as well.  

-Then thinly slice the stalks of the asparagus at an angle, and add it to the mix. 

-Spread the asparagus onto your favorite platter artistically (this is the fun part where the fruits of your labor will be revealed—it looks so pretty!). 

-Drizzle the vinaigrette over the top, and sprinkle with the toasted sesame seeds. Serve with a flourish, and impress your friends!