1 pound asparagus
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
1/2 cup slivered almonds, toasted
1 apple, cored and thinly sliced
1/4 cup bonito flakes
Snap off the woody ends of the asparagus and discard, and peel any spears thicker than a pencil. Using a mandoline or a vegetable peeler, shave the spears of the asparagus (including the heads) as thin as possible.
In a medium bowl, dress the shaved asparagus with the olive oil, lemon juice, and sea salt to taste. Arrange the asparagus on a serving platter with the almonds, apple slices, and bonito flakes.