- Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil, or more to taste
- 24 large asparagus spears
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 1 teaspoon vegetable oil, or as needed
- 4 ounces pastrami, sliced into thin strips
- Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
- Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
- Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
- Divide asparagus salad between four plates and top with pastrami.