Raw Shaved Asparagus Salad
Yield: 2 to 4 | Total time: 10 min
I was testing recipes the other day for individual crustless asparagus quiche. Muffin tins don't allow for long, slender pieces of asparagus, so we trimmed the tips and wondered what to do with the rest. In an earlier recipe post by Maya Evoy for this site, she uses raw asparagus, so I wanted to keep that freshness in mind and we tossed the shaved stalks with a touch with of fresh lemon juice, extra virgin olive oil, salt and pepper. Herbs or toasted nuts would be nice, as in this recipe at Food52. I didn't get a photo of shaving the stalks, but here's a tutorial by Amanda Hesser and another raw asparagus salad recipe.
- 1 bunch fresh aspaaragus
- Extra virgin olive oil
- Juice of 1 lemon
- Flaky sea salt and fresh ground black pepper
- Optional Garnishes: fresh mint, cilantro, basil; toasted almonds or hazelnuts; fresh goat cheese or burrata cheese
- Trim the woodsy bottom part of the asparagus. Using a vegetable peeler, shave lengthwise thin slices of asparagus. Toss in a bowl with olive oil, fresh lemon juice, and season to taste with salt and pepper. Garnish, if desired, with herbs, nuts, or cheese. This is best served the day of as the the thin shavings of asparagus tend to wilt quickly.
Date Published: May 1, 2013
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