Food & Cooking Recipes Salad Recipes Shaved Asparagus Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad. Ingredients 12 ounces jumbo asparagus, tough ends trimmed 1 daikon (about 8 ounces), peeled 2 carrots, peeled 12 fresh mint leaves, thinly sliced 2 tablespoons freshly squeezed orange juice 1 tablespoon white-wine vinegar ½ teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper Directions Using a vegetable peeler, peel long, thin slices of asparagus into a medium bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus; toss together. Sprinkle with mint. In a medium bowl, whisk together orange juice, vinegar, and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper. Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately. Rate it Print