1 bunch asparagus, 1 handful of chopped almonds or walnuts, 2 T vinegar, 3 T olive oil, 1 shallot minced, orange zest, salt, pepper. The asparagus in this dish is completely raw, but make sure you wash it!
Snap off the ends of each spear and discard. Then, holding the flowery tip, with a vegetable peeler, shave off thin tendrils of the asparagus, stopping once you reach the tip. Reserve tips for another dish, or steam and eat as an appetizer. Toss with vinagrette and chopped nuts and serve! Can't beat two kinds of crunchy in one dish I always say.