Author Notes
Using raw asparagus in this salad showcases the flavor of the vegetable in a whole new way. —shearpamela
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.