I wanted to make a raw salad that would be a little different. I also had baby artichokes, but I liked the texture of the raw asparagus better for this.
It also makes fantastic leftovers the next morning, just put a little on top of a buttered, toasted piece of nice bread or brioche and top with a poached or fried egg and a little more of the vinaigrette. ~ Meatballs + Milkshakes via Food52
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