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Author Notes: I wanted to make a raw salad that would be a little different. I also had baby artichokes, but I liked the texture of the raw asparagus better for this.
It also makes fantastic leftovers the next morning, just put a little on top of a buttered, toasted piece of nice bread or brioche and top with a poached or fried egg and a little more of the vinaigrette. - CRS —Meatballs&Milkshakes
Food52 Review: The bright woodsy flavor of asparagus is sometimes lost once it's cooked -- this salad preserves that flavor and the long ribbons give each bite a wholesome crunch. Get out your best vegetable peeler. It does double duty here: first with the asparagus and next with the parmesan cheese. The hazelnuts echo the richness of the cheese and mint gives the salad a little zing. We like zing! - A&M —The Editors
- 1 bunch asparagus
- 1 handful toasted, crushed hazelnuts
- 1 tablespoon chopped mint
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Sherry vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- parmesan or pecorino shavings
- Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
- Wisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.
- Your Best Spring Vegetable Recipe Contest Winner!