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