Shaved Asparagus Salad with Toasted Almonds, Pine Nuts & Shaved Parm

Asparagus is everywhere during the summer, and there are so many ways to cook with it. This is a really simple, clean & bright salad to use as a side for just about anything. Some lemon juice, toasted almonds & pine nuts, & shaved parm adds a little depth to it – this is delicious. 

SHAVED ASPARAGUS SALAD WITH TOASTED ALMONDS, PINE NUTS & SHAVED PARM (serves 4) – slightly adapted from the incomparable Smitten Kitchen
– 2 bundles asparagus (choose ones with ends that are tightly closed)
– Juice of 1 lemon
– 1 tbsp. of EVOO
– Kosher salt & fresh black pepper
– “curls” of fresh parm
– 1/4 C. mixture of thinly sliced almonds & pine nuts, toasted

1. Wash the asparagus, then peel them into thin ribbons with a sharp vegetable peeler.

Collyn, helping out in the kitchen

2. Throw away the tough ends, but save the middle parts to add to scrambled eggs tomorrow morning, etc. Add all the ribbons to a bowl with a paper towel to soak up any excess water.


3. Juice a lemon using a Rosle Citrus Reamer – which is one of the things I use most in cooking, then add a pinch of kosher salt & pepper. Add the EVOO.


4. Remove the paper towel from the bowl with the asparagus, then drizzle the lemon/EVOO mixture over everything.

5. Toast the almonds & pine nuts – bring a pan that isn’t non-stick to medium heat, add the almond slices, and cook for approx. 4 minutes, shaking the pan almost constantly, until they’re a golden brown. Remove from heat immediately to let cool a little bit.

6. Add the pine nut/almond mixture to the asparagus, shave thin little curls of fresh parmesan over the salad, and serve immediately.

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