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Shaved Asparagus Salad

Posted by on May 7, 2011

It seems like I see variations of this recipe everywhere right now. I thought it might not be worth the work that goes into it, but actually, it’s pretty delicious. And so easy to do, I think this may become a favorite. It gets even better the longer it sits in the vinaigrette, so I may start making it the day before.

Half bunch of asparagus

Handful of toasted hazelnuts (toast in a pan or oven until medium brown), crushed (break in towel or zip-lock bag)

1 tablespoon chopped mint

1/2 lemon, juiced (about 1/4 cup)

3 tablespoons Sherry vinegar

1/4 cup olive oil

Salt and pepper

Parmigiano or pecorino

Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint. Wisk together lemon juice, vinegar, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.

3 Responses to Shaved Asparagus Salad

  1. johnnysenough hepburn

    This sounds heavenly. Got to ask – you don’t cook the asparagus? Something I’ve yet to try!

    • m&m

      Nope! You don’t cook it but it does soften the longer you leave it in the vinaigrette. Really worth doing!