serves 4

ingredients:
8 asparagus spears per person
8 strawberries per person
2 ounce feta cheese per person
12 Romaine leaves
Pumpernickel bread for garnish (optional)

Dressing:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard.
1/2 teasoon salt
2 mashed strawberries

Directions:

1.Position the spear near the edge of the board so you can get a good position with your peeler. First position the spear near the edge of the board so you can get a good position with your peeler.
To shave the asparagus hold the spear by the tip and use the peeler to shave toward the end of the stalk. I found that any other way the aspargus snaps in half.

2. Pick the best shavings. the first shaving with the outer husk is often tough.

3 Mash a few strawberries and add the ingredients for the dressing and blend in a food processor or mash well by hand.

4. Mix the dressing with the asparagus shavings and strawberries. Toss well so all is coated. It is important to let the shavings and strawberries marinate only for a minute as you don't want them to get limp. Right before serving add a couple sprinkles of salt.

5. Place 3 romaine leaves on each plate lift out the strawberries and shavings and arrange on the leaves. Top with chunks of feta or Parmesan cheese.

Garnish with Pumpernickel triangles and top with cracked pepper.