A LA GRAHAM: ASPARAGUS RIBBON SALAD- CLEAN EATING

A perfect spring salad. This is a simple raw salad...but sometimes simple is best.

Asparagus Ribbon Salad- Clean Eating

Makes 4 small salads

1 pound asparagus, rinsed

1/3 cup sliced almonds, toasted
Juice from 1 lemon
Olive oil
Coarse salt
Freshly ground black pepper

Toast the almonds:

Preheat oven to 400 degrees F. Spread almonds in a single layer on baking sheet. Bake for 8-10 minutes, turning often. Watch closely making sure they do not burn. Remove from oven and cool while you shave the asparagus.

Snap off the thick ends of the stalk and discard. Shave the asparagus stalk all the way down to create ribbons.

Keep the asparagus tips for other recipes, like roasting them for a delicious snack.

Gently pile your ribbons in four small bowls. Squeeze lemon juice over the asparagus ribbons and drizzle with a little olive oil. Sprinkle salads with salt, pepper and toasted almonds.

NATURE'S PRUNING:
It's hard to believe spring is here...we have endured a major ice storm the last 2 days. So many trees are down. It was depressing working out in the yard today. It was very quiet outside, except for occasional sirens and every so often, a loud crack and then the anticipated and unfortunate crash. Dragging all those beautiful budding branches into piles....I hated it. We will have many days of work ahead of us.

My house is under there somewhere...