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 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.
I remember this beautiful salad, so simple and the perfect spring meal. So glad you posted it on your blog. It’s wonderful.
It always looks good but I dislike asaparagus. This does look simple. I may go ahead and give it a try anyway.
oh, I think this shall be on a menu sometime soon.
Simple quiet modern….just the way I like it. That is gorgeous…may just be perfect with grilled lamb chops for Easter.
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That is just plain stunning! Thanks for sharing. Asparagus is amazing and I love how you shaved it. Pretty. Appreciate you stopping by food for fun’s cauliflower mashup:-)
It is so easy but sounds delicious! I love asparagus and will make this once we get fresh asparagus again!
..oh, I forgot to say that your pics are beautiful!
Thanks!
Somehow prepping asparagus in ribbon form manages to transform it into something even more delectable. I bookmarked this salad on food52 ages ago, but clearly it deserves a re-visit from bookmark limbo, so thanks for sharing! I made a pizza with lemon-zest flecked ricotta, goat cheese, shaved asparagus, egg, pea shoots and balsamic reduction yesterday that is pretty amazing as well (should be on my blog soon).