Springtime is just around the corner. Which means asparagus season is also just around the corner. This makes me super excited. I tend to go on an all-things-asparagus binge for a week or so in late February, but I decided to start early. We had some out of town guests over shortly after Christmas. Our local grocery store had some amazing French cut racks of lamb left over from the holidays. This Shaved Asparagus Salad was the perfect accompaniment.
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Shaved Asparagus
The best way to shave the asparagus is with a generic potato / vegetable peeler. I love the green Oxo peeler in this set available on Amazon. Trim the woody bottoms of the asparagus. While holding the tip, gently, but firmly run the peeler lengthwise along each asparagus spear to make long, thin ribbons. I like to leave the tip on the last ribbon; It makes the salad pretty.
Pine Nuts and Cheese
Fresh pine nuts are prefect for this recipe. Gently toast them over medium low heat in a skillet until fragrant and slightly browned. My cheese of choice is a freshly grated block of Parmigiano-Reggiano cheese, but an American parmesan cheese can substitute just fine.
The Simple Lemon Vinaigrette
This KitchenAid Mini Chopper is the BEST for making homemade vinaigrette and mayonnaise. It has a little well with a perfectly-sized hole for streaming in oil when whipping up vinaigrette and mayo. This Simple Lemon Vinaigrette is made with Citrus Champagne vinegar (grab some here), and Bertolli Extra Light Olive Oil (grab the oil here). The vinegar is easy to sub – you can use a Pinot Grigio Vinegar or other white wine vinegar with no issue. I don’t recommend to sub the extra light olive oil. Swapping the extra light for standard EVOO makes the vinaigrette heavy, a little acrid and too reminiscent of olive oil.
Plating
Grab a set of these gorgeous Kate Spade Tidbit Lemon Plates or Kate Spade Charlotte Appetizer Plates on Amazon for your Shaved Asparagus Salad. Store leftover dressing in this cruet or this swing top glass bottle.
Shaved Asparagus Salad with Lemon Vinaigrette, Pine Nuts and Parmesan
This bright, raw asparagus salad is a perfect compliment to roasted chicken or lamb. Spring is asparagus season. This would be great for Easter.
Ingredients
- 1 lb asparagus, thick stalks
- 1/4 cup pine nuts
- 2.5 oz Parmigiano-Reggiano or parmesan cheese
- 3 oz homemade lemon vinaigrette (recipe to follow)
- salt and pepper to taste
Instructions
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Cut the woody bottoms off the asparagus and discard. Rinse and dry the asparagus stalks.
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Grab a vegetable/potato peeler. While holding the asparagus by the tip, gently shave each asparagus spear into long ribbons. Place in a bowl. Season with salt and pepper and set aside.
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Meanwhile, gently toast the pine nuts. Heat in a non-stick skillet (dry) over medium low heat, stirring constantly until fragrant and slightly brown. Remove from heat and set aside.
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Add 2 oz lemon vinaigrette to the shaved asparagus. Toss with tongs, and taste to see if it needs more vinaigrette. Add one more oz if needed. Toss to coat. Add the pine nuts and 2 oz of freshly grated Parmigiano-Reggiano (or parmesan). Toss to combine. Season with salt and pepper.
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Plate and top each plate with remaining freshly grated Parmigiano-Reggiano. Serve immediately.
Recipe Notes
Nutrition Facts:
Calories: 135; Total Fat: 12 g; Cholesterol: 0 mg; Total Carbohydrates: 3 g; Sugar 1 g; Fiber: 1 g; NET CARBS: 2 g, Protein: 4 g.
Simple Lemon Vinaigrette
Ingredients
- 2 tbsp citrus champagne vinegar
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp Dijon mustard
- 1/2 tsp garlic crushed
- 1/4 tsp salt
- 1/8 tsp pepper
- 3/4 cup extra light olive oil Bertolli brand recommended
Instructions
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In a small food processor, combine vinegar, lemon, Dijon, garlic, salt, pepper and water. Pulse to combine.
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With the food processor still running, very VERY slowly stream in the extra light olive oil.
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Transfer to a dressing container and store in the fridge. Will keep for up to 5 days.
Recipe Notes
Note: The KitchenAid mini food chopper I use has a spout with a tiny hole in it on the lid. It allows for perfect streaming of olive oil in the food processor for homemade vinaigrettes and mayonnaise. There is an affiliate link in the post to one on Amazon.
This salad is like right up my alley! I have never thought of peeling asparagus before….this is genious!!! I am a sucker for asparagus too! that homemade lemon vinaigrette sounds incredible
Albert, I hope you enjoy! 🙂 Thank you!
I for one have never liked asparagus. Emily made this recipe for me and it was delicious. I am now a liver of asparagus. At least for this recipe. Now I wish you can do the same thing for peas.