Author Notes
This is what I crave in the spring, as soon as asparagus crops up at the farmers' market. It's bright and citrusy with lemon vinaigrette and fresh herbs, and the pistachios and shaved Parmesan round it out with a level of earthiness. In my first version of this recipe, which I posted on my old blog a few years ago (http://www.anunstilllife.com/2013/05/raw-asparagus-salad-with-parsley-and.html), I kept it super-simple with just parsley, but here I toss in some tarragon, too, which adds a little more bite and a hint of anise flavor. —Peggy Paul Casella
Ingredients
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1/4 teaspoon
fine sea salt
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1/8 teaspoon
freshly ground black pepper
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1 teaspoon
freshly grated lemon zest
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Juice of 1 medium lemon (about 2 tablespoons)
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1
shallot, minced
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3 tablespoons
extra-virgin olive oil
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1 pound
asparagus, tough ends snapped off and discarded
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1.75 cups
fresh flat-leaf parsley leaves
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1/4 cup
fresh tarragon leaves
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2/3 cup
shelled unsalted pistachios, toasted in a dry skillet
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4 ounces
high-quality Parmesan cheese, shaved with a vegetable peeler
Directions
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In a small bowl, whisk together the salt, pepper, lemon zest and juice, and shallot. Stream in the oil, whisking constantly, until it is fully incorporated. Taste and add more salt and pepper as needed.
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Lay the asparagus flat on a large cutting board and slice them thinly on the diagonal, working with a few stalks at a time.
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Transfer the sliced asparagus to a large serving bowl, add the parsley, tarragon, and pistachios, and pour the lemon vinaigrette over top. Toss well and top with the shaved Parmesan right before serving.
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