A shaved asparagus salad featuring asparagus ribbons tossed with dried cherries and a lemony vinaigrette.
In a small bowl, whisk lemon juice and vinegar into olive oil. Add sea salt, shallot, and dried cherries, and set aside. The cherries will plump up while they steep in the vinaigrette.
To shave asparagus, hold each stalk by the woody stem and use a peeler to shave upwards.
Place shavings in a bowl, drizzle with vinaigrette, and toss. Check salt and acid levels and adjust as needed. If you have the time, cover and refrigerate for an hour or so. Serve cold.