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
Test Kitchen Notes
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
toasted, crushed hazelnuts
freshly squeezed lemon juice
extra virgin olive oil
parmesan or pecorino shavings
In This Recipe
Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
Whisk 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.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.