This beautiful and tasty recipe for a shaved asparagus salad is perfect for a summer picnic. I’m a little late in getting this out – I originally created this recipe when asparagus was in season at my local farmer’s market, but it would still be delicious with late-season asparagus. It’s lemony and super fresh-tasting with just the right amount of salty, cheesy punch. It takes a bit of patience to shred the asparagus with a vegetable peeler, but it seems to be the best way. My mandoline is usually stellar but didn’t do a great job with this task. The time is worth it, though.
Toasted hazelnuts are severely underrated.
Shaved Asparagus Salad
- 1 bunch asparagus (1/2 pound)
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 1 1/2 teaspoon olive oil
- 1/2 a shallot, finely diced
- 1 teaspoon champagne vinegar
- Salt and pepper, to taste
- 1 ounce pecorino cheese, shaved
- 1/4 cup toasted hazelnuts
- Use a vegetable peeler to shave the asparagus into thin ribbons, starting from the stem end and working toward the tip. Place all of the shavings into a serving bowl.
- In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, vinegar, salt, and pepper. Pour the dressing mixture over the asparagus shavings and toss to combine.
- Top the dressed asparagus with shaved pecorino and toasted hazelnuts and serve.
- SR Clients: 1 serving (1/2 of recipe) = Level 3 appetizer
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