Wednesday, May 11, 2011

Shaved Asparagus Salad

This salad is my new obsession.  The recipe couldn't have come at a better time - the markets are bursting with the first bunches of asparagus, and that means summer is almost here!  This salad is incredibly light, crisp, bright and refreshing. It is a perfect side-dish that takes next to no time to prepare - yay!  It can be customized in any number of ways, but the recipe I'm posting below is my favorite flavor combination so far.  I honestly had never considered eating raw asparagus before...but now I'm not sure if I'm going to roast it ever again ;)

Shaved Asparagus Salad
from Smitten Kitchen

First, there are no exact measurements in this recipe - everything is to taste, so taste as you go along to make sure you’re getting all the parmesan, nutty, and lemony flavors you want (or however else you want to customize the salad)

  • 1 pound asparagus, rinsed
  • 1 lemon, halved
  • 1/4 cup pine nuts or sliced almonds, toasted and cooled
  • Olive oil
  • Coarse salt
  • Freshly ground black pepper
  • 1 to 2 ounces shredded or grated parmesan cheese

No need to snap off the tough ends of your asparagus, just lay a stalk of asparagus on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling. (I was left with some asparagus parts that wouldn't shave, but I found that I had plenty of ribbons for a very satisfying salad). Gently pile your ribbons on a medium-sized serving platter or in a medium bowl. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with parmesan cheese and salt and pepper. Toss gently. Sprinkle with some toasted nuts and serve immediately!
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