A mandolin is not necessary or even recommended. I use a vegetable peeler. A friend of mine always peels her asparagus regardless of the recipe. I thought it was craziness but I am now a believer. It is that outer part that can make asparagus stringy and tough.
I slice off a peel on two opposing sides to start and discard them. Then I make thin ribbons all the way through the stalk. Toss in a drizzle of olive oi. There is no worry about it turning brown. It stays vibrant green.
Place the ribbons of asparagus tossed with oil on a baking sheet. Place in a 375 F oven for 5 minutes. The flavour is much richer with roasting. Cool and toss with vinaigrette. Garnish with shaved Parmesan cheese.
In the picture I used my sea buckthorn vinaigrette and garnished with berries. It will also be lovely with another spring garden delight - rhubarb.
I have made this vinaigrette with and without vinegar and without has a much nicer rhubarb flavour. If you feel you need to use vinegar use only a tiny splash. The flavour of vinegar overpowers the rhubarb which becomes quite delicate upon cooking.
1 c. chopped raw or frozen rhubarb
1/4 c. olive oil
1 tsp. Dijon mustard
1 tbsp. honey
freshly ground pepper
Cook rhubarb in 1/2 c. water until tender. Cool. Puree in blender. Add honey, mustard, salt and pepper. Puree until blended. With blender running drizzle the olive oil. It will emulsify and create more of a creamy dressing that doesn't immediately separate like a true vinaigrette.
Sea Buckthorn Vinaigrette
1 c. sea-buckthorn berries 250 mL
2 tbsp. honey 30 mL
1/2 vanilla bean
2/3 c. olive oil 160 mL
2 tbsp. white wine vinegar 30 mL
1 tsp. Dijon mustard 5 mL
2 tbsp. shallots 30 mL
1/2 c. whole pecans, toasted 125 mL
1 clove garlic, minced
sea salt, to taste
Gently simmer berries in enough water to cover. When berries have popped remove from heat. Strain through a jelly bag without squeezing the bag. Boil the juice with honey until thickened slightly. Add a few more whole berries, scraped seeds from the vanilla bean and simmer gently. Cool.
Make the vinaigrette but adding oil, vinegar, Dijon mustard, sea buckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.