I thought it might be interesting to remake my favorite salad with Tajín instead of salt and pepper. It was a brilliant move, making an old and frequentI w favorite new again.
I was set to make a fresh asparagus salad again when I recalled a friend’s recent Facebook post sharing 23 Things You’ll Definitely Find in Every Mexican Household. I don’t have all that many of the items, but I do have Tajín, a delicious spice blend of dried limes, Mexican chiles and sea salt. It’s delicious on fresh jicama sticks, grapefruit and watermelon. I thought it might work on this and it did. Wonderfully.
How to make the salad.
- 6 stalks of asparagus
- 2 tbsp of chopped toasted almonds
- Asiago cheese
- 1/2 fresh lemon, squeezed
- Tan
I used 6 slender stalks of asparagus. Using a vegetable peeler, just peel and peel and peel of thin strips of the asparagus. This salad is actually easier with older, later in the season asparagus that is bigger around and less tender because it’s easier to peel. I go from the head to the root because that makes it a little easier.
While I was slicing up the asparagus, I toasted a small handful of almonds. When they were toasted, I set them aside to cool, finishing the asparagus. I chopped up the almonds. Using the same vegetable peeler, I sliced off some asiago cheese and tossed on top of the salad. I then squeezed the juice of 1/2 a lemon on the salad and sprinkled the top of it with Tajín. I did not add salt and pepper like I usually do.
The salad was fresh and light with a tangy, spicy heat. Delicious! I never would have made this if not for you, Gloria! Thanks.
Single Servings 