Shaved asparagus salad with fried pastrami and mustard dressing

Whisk about a tablespoon of Dijon mustard with seasoned rice vinegar, then drizzle in a couple tablespoons of olive oil while whisking; the mustard emulsifies it.

Shave the raw asparagus into long thin strips with a sharp vegetable peeler, holding the tough bottom end and peeling towards the tip.

Dress only when ready to eat: toss the shavings with a big pinch of salt, a touch of cayenne, black pepper and just enough dressing to coat, and let sit two or three minutes to soften.

Slice a couple slices of pastrami and fry, stirring, in a little oil over medium high heat for a couple of minutes — the longer it fries the saltier and more intense it gets.

Plate the wilted shaved asparagus and top with the fried pastrami. No garnish.