Friday, June 17, 2011
Final Taste of Spring: Shaved Asparagus Salad
Shaved Asparagus Salad with Lemon and Parmesan
From Smitten Kitchen
1/4 cup pine nuts or sliced almonds 1 pound asparagus, rinsed (No need to snap off the tough ends)
1 lemon, halved
Freshly ground black pepper
1 to 2 ounces Parmesan cheese
Preheat oven to 350ºF. Spread nuts on rimmed baking sheet in single layer and toast for 5 to 10 minutes. DO set a timer and keep a close eye on things. They turn golden in a flash and then burn in a jiffy. We've all done it!
To shave asparagus, rest a single stalk on a cutting board while holding onto the tough end. Use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. I'm sure a Y-shaped peeler would make this a breeze, but I used a standard one and it worked just fine. Discard the tough ends once you’re done peeling.
Pile one-third of your ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with some toasted nuts.
Repeat with remaining asparagus, a third of the remaining bundle at a time. Serve immediately.