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Challenge: Savoring Spring

Asparagus & Red Bell Pepper Slaw

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This slaw is fashioned from paper-thin ribbons of fresh asparagus and red bell pepper. Shaving the asparagus and bell pepper takes a little time, but it’s well worth the effort. They combine to create a dish that is a direct reflection of spring — crisp and refreshing. You can — and should — make this ahead. It’s better the next day.

Asparagus & Red Bell Pepper Slaw

  • Yield: Serves 4


  • 1 pound asparagus
  • 1 small red bell pepper
  • ½ cup shredded Parmigiano Reggiano cheese
  • 4 teaspoons freshly-squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • Salt and Pepper, to taste


  1. Trim the asparagus. Use a vegetable peeler to shave the asparagus into paper-thin strips. (Slide the peeler along the entire length of each asparagus spear.)
  2. Remove the stem and seeds from the red bell pepper. Use the vegetable peeler to shave it into paper-thin strips like the asparagus.
  3. Place the shaved asparagus, peppers and cheese in a medium bowl.
  4. Whisk the lemon juice and mustard together in a small bowl. Gradually add the olive oil, whisking constantly, until the dressing emulsifies or comes together.
  5. Pour the vinaigrette over the asparagus and peppers and toss until evenly coated. Season with salt and pepper. Serve chilled or at room temperature.

Recipe Tags

The slaw makes a delicious bed for Crab Cakes with Hollandaise Sauce.


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