Recently I was dining in this Vegetarian restaurant in San Francisco and had the most delicious asparagus pizza with cornmeal crust. I had never even thought of putting asparagus on top of pizzas, the slices of the asparagus stem were paired with spring onion, meyer lemon, and fresh ricotta. It was so good that made me fell in love with asparagus all over again. Since then, I’ve been on an asparagus kick, making delicious risottos and soups, and looking for new ways to enjoy this vegetable. Up until the discovery  of this recipe, I had no idea the asparagus can be consumed raw. I’ve seen asparagus shavings in salads, but I just assumed that they were blanched. In this recipe, the vinegar technically “cooks” the asparagus, like in ceviches, but they still maintain a nice and fresh crunch. However, if you don’t like vinegary food, this salad is not for you. I personally love the acidity of this dish, it’s very refreshing while the cheese adds in some richness. This will also be great in a baguette paired with some roasted eggplant, peppers, and fresh mozzarella, though the asparagus will need to be sliced differently.