Inspired by friends and family who are now joining in and eating more raw foods, I played around with a super simple raw asparagus walnut salad recipe.
Toast nuts (I used walnuts but you can use pine nuts, pecans, whatever you like) on a cookie sheet for a few minutes at 350 degrees. Slice a bunch of raw asparagus in small crosswise slices and toss with toasted nuts, parmigiano reggiano cheese, 1/3 cup red wine vinegar, 1/4 cup Evoo and s&p. I refrigerated it for an hour or two.
It doesn't get easier than that. The red wine vinegar, olive oil combo softens the asparagus a touch. It's crunchy, tangy, addictive.