Chef John's Shaved Asparagus Salad

Chef John's shaved asparagus salad combines thin ribbons of fresh asparagus with a delightful mustard dressing and tops it off with crisped pastrami.

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Dressing:

2 tablespoons rice vinegar

1 tablespoon Dijon mustard

3 tablespoons olive oil, or more to taste

24 large asparagus spears

salt and ground black pepper to taste

1 pinch cayenne pepper

1 teaspoon vegetable oil, or as needed

4 ounces pastrami, sliced into thin strips

Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.

Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.

Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.

Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.

Divide asparagus salad between four plates and top with pastrami.

Chef John's Shaved Asparagus Salad

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