The asparagus this year is so gorgeous it practically breaks my heart. When I tell you I’ve been eating asparagus several times a week for the last few weeks I’m not exaggerating! My favorite way to eat it is simply roasted with some olive oil and pepper . . . but I recently came across the idea of shaving it into thin strips and tossing it for a bright salad and I knew I had to give it a try. This refreshing, spring-like salad would be a perfect side to go along with a strong protein like duck or lamb, but it would also go well served next to a pile of simply-garnished pasta. Me? I made a pile big enough to serve as my whole dinner and drank a beer “on the side.” Works for me.
I found that the easiest way to shave the asparagus was to lay each stalk flat on a chopping board and then run the veggie peeler across the stalk. To avoid injury, use your other hand to hold the end of the stalk that’s closer to you and run the peeler away from you. Use your imagination to figure out how I figured that one out . . .
Raw Asparagus Salad with Peccorino and Pine Nuts
This recipe is for a side salad portion for one
- 4 oz asparagus, shaved into thin slices
- 1 tbsp olive oil
- salt and pepper to taste
- handful of pine nuts
- shaved Peccorino
- Juice from half a lemon
Toss all the ingredients except the lemon juice together. Squeeze lemon juice over the top just before eating.
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This sounds sooo good! I love asparagus. Usually all I do is steam it and add some lemon. I want to try this. Yummy.
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