Fresh Asparagus Ribbon Salad

By shearpamela • June 26, 2011 • 0 Comments

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Author Notes: Using raw asparagus in this salad showcases the flavor of the vegetable in a whole new way. - shearpamela

Serves 4

1/2 cup pine nuts toasted
1 pound asparagus, rinsed (green or white asparagus, or a combination would be beautiful)
1 lemon, halved
olive oil
sea salt or kosher salt
fresh ground black pepper
2 ounces parmesan cheese, shaved

Lay asparagus flat on a surface, and using the tough end as a handle, shave off thin ribbons using a vegetable peeler. Throw away the tough ends that remain.
Place the asparagus onto a platter and squeeze lemon juice and drizzle olive oil to taste. Sprinkle with salt and pepper, and toss on a few toasted pine nuts.
Shave parmesan onto the salad and serve immediately. (I do this ahead so it is ready to go when the lemon and olive oil step is done)
Note: For best results do not add the lemon and olive oil until the very last second or the asparagus will start to soften and wilt - although still delicious!
Optional: A small clove of fresh minced garlic steeped in the olive oil prior to using is a nice fragrant addition to this salad for the garlic lovers in the house!