I'm excited to share one of my favorite recent recipes with you today - shaved asparagus salad!
I've been wanting to prepare asparagus this way for a long time, and finally got around to it this past weekend. I'm happy to report that this is now my favorite way to enjoy asparagus!
The shaved ribbons of raw asparagus are sweet and crisp, but thin enough to be tender. They're lightly dressed in a lemon and shallot vinaigrette, then finished with sliced almonds, parmesan cheese, and fresh parsley... It's such a delicious and refreshing salad, and I know it will be a great one to enjoy during warmer weather, too.
Shaved Asparagus Salad
- 1 lb. thick asparagus spears
- zest of 1/2 lemon
- 2 tsp. fresh lemon juice
- 2 Tbsp. champagne or white wine vinegar
- 1-2 Tbsp. finely minced shallot
- 2 Tbsp. extra virgin olive oil
- salt and pepper, to taste
- 3 Tbsp. sliced, roasted almonds
- 1 Tbsp. finely chopped flat leaf parsley
- 1/2 cup parmesan cheese, shredded or shaved
First, thoroughly wash the asparagus, and snap off the tough ends. (Tip: it's important to snap off the ends rather than cut them off, because this allows them to naturally break off where the tough part ends and the tender part begins).
Next, make the vinaigrette. Whisk together the lemon zest, lemon juice, vinegar, and shallot - set aside for at least 15 minutes to allow the shallot to mellow a bit.
Meanwhile, use a vegetable peeler to thinly slice the asparagus lengthwise into strips. I found that the best way to do this was to hold onto the tip, and run the vegetable peeler from the top down to the bottom. Add the strips to a large bowl. I ended up slicing up the tips and adding them to the salad, but you could leave them out and save them for an omelette or stir fry or something, too!
Next, whisk the olive oil, salt, and pepper into the shallot mixture, and pour over the asparagus strips. Add the chopped parsley, roasted almonds, and parmesan to the bowl, and gently mix with your hands so that all of the asparagus is lightly, evenly coated. Season with additional salt and pepper, if desired.
Let sit for another 10 minutes or so before serving, and enjoy!
And while I loved this salad as is, I also liked that this recipe seems like an easy one to adapt and play with, so I'm excited to try different versions.
Even changing up the nuts with pine nuts or walnuts, or switching out the parmesan for crumbled blue cheese or feta would be great! Seriously, such a tasty (and not to mention pretty!) way to enjoy asparagus.
*Recipe adapted from this one on Chow