With the start of spring, I thought I would re-post my favorite Shaved Asparagus Salad. It’s a fantastic, fresh salad with an elegance that makes it perfect for even fancy dinners. And of course, it won Best Spring Vegetable on Food52 last spring!
Shaved Asparagus Salad
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.