Shaved Asparagus Salad

May 7, 2011 · 1 comment

Asparagus is not only beautiful shaved into playful ribbons, but it also tastes great. I typically prefer asparagus lightly steamed. The shaved ribbons have a texture that work well as a cold salad.

1-1/2 pounds asparagus (1 large bunch)
Juice of 1 large lemon
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan

Wash and dry asparagus spears, then remove tough ends with a sharp knife. Using a cutting board and a vegetable peeler, lay one asparagus stalk at a time flat on the board and use gentle pressure to run the blade of the vegetable peeler along the length of it, from tip to bottom. Turn the stalk one quarter turn and repeat. Continue turning and peeling until there is nothing left of the stalk. Place shavings in a large bowl. Repeat for the rest of the bunch.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Add to the asparagus and toss gently to coat. Add the grated Parmesan and toss again until evenly distributed. Chill until ready to serve.
Quick Tips
1. This salad tastes best if you let the dressing sit on the asparagus for a little while before serving.
2. The hardest part of this salad is shaving the asparagus. It took me a while to get the technique down. It also makes quite a mess. If you have a better way to do this, such as using a mandoline or a slicing blade of a food processor, go for it. It will save time.

Preparation time: 20 minute(s)

Number of servings (yield): 4