This salad is light and breezy, like a summer day -- with just a few main ingredients: lemon, Parmesan, olive oil and tender asparagus it comes together in a complex yet bright way. - coffeefoodwritergirl —coffeefoodwrite
Test Kitchen Notes
This salad was refreshing and bright, a great alternative to a typical green salad. Coffeefoodwritergirl uses a simple set of ingredients, which means that fresh, high quality components are key. It was very easy to put together and I liked that I could let it set while I prepared a roasted salmon main course. As it sits, the dressing makes the asparagus less crisp, but more flavorful. I didn't have problems shaving the tips, but did have extra 'bits' that my peeler couldn't shave down any further. I chopped those up and sauteed them with some garlic, olive oil, and lemon juice, which was easily mixed in for some toothsome chunks. This recipe makes a wonderful vibrant side dish ... every bite made me happy it was springtime. - monkeymom —The Editors
Cut tips off asparagus and reserve for another use. (Maybe the Asparagus Tips and ends with Roasted Fennel I plan to post next...)
With a potato peeler or your favorite peeling device, shave asparagus spears, turning and shaving, turning and shaving until you have shaved as much as you can – you will have little ends and pieces left over – just reserve them with the tips for another use.
Place in bowl with olive oil, lemon juice and salt. Cover and refrigerate for at least half an hour and up to 2 hours. The lemon juice will “cook” and tenderize the asparagus.
Remove from fridge. Toss in shaved parmesan. Adjust for salt. Serve to plates and grind a little pepper over each one. Enjoy!