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.

Summer Salad – Corn, Avocado, Tomato, Feta, Cucumber & Red Onion with a Cilantro Vinaigrette

This recipe was the first thing I ever found on Pinterest, and I was hooked from that point forward. Summertime means lots of salads, but this is one of my very favorites. It makes a bunch, so throw it together and bring over to a friend’s house.  Especially if that friend has a pool.


– 4 ears corn, cooked
– 2 avocados, diced
– 2 cups cherry tomatoes, halved (I use orange & red for a little color)
– 1/2 an english cucumber, finely diced, skin on
– 1/3  C. crumbled feta
– 1/2 red onion, finely diced

Cilantro Vinaigrette
– 1 tbsp. rice wine vinegar
– 1 tbsp. white wine vinegar
– 1/2 tsp. salt or Herbamare
– 1 tsp. garlic powder
– 1/2 freshly ground black pepper
– 2 tbsp. cilantro, chopped
– 6 tbsp. EVOO

1. Cook your corn – there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk.

2. Cut off the kernels with a large knife (I love this one, it’s inexpensive and it holds up well), add to a big bowl.

3. Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Add the feta.

4. For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.

5. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.

— I’ve really been working on staying present lately, and focusing on all the amazing things and people in my life. Days like this, it’s easy.  I love my friends.