This recipe is such a gourmet way to prepare the star of spring produce, asparagus. You may think you prefer cooked asparagus, but eating it in raw ribbons with the encouragement of a delicious vinaigrette will surely change your mind. Try to buy thick stalks for the best shavings. If you’re pressed for time, skip the shaving and just cut the stalks diagonally into 2 inch pieces. Buon appetito!
- Finely grated zest of 1/2 a lemon
- freshly squeezed lemon juice from 1/2 lemon
- 2 teaspoons champagne or white wine vinegar
- 2 tablespoons minced shallot (from about 1 medium)
- sea salt
- Freshly ground black pepper
- 3 tablespoons pine nuts
- 1 pound thick asparagus spears, tough bottoms removed
- 3 tablespoons good quality extra-virgin olive oil
- 1/2 cup shaved parmigiano reggiano cheese
- 1 tablespoon finely chopped fresh Italian parsley leaves
- Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
- Meanwhile, toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 4-5 minutes. Remove to a small bowl to cool.
- Using a vegetable peeler, thinly peel the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon.)
- Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Be sure to taste and season the dressing with salt and pepper as needed.
- Add the cooled pine nuts, dressing, half of the Parmigiano, and all of the parsley to the asparagus and toss to combine. Taste and season with salt and pepper. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmigiano slices.
*This recipe is modified from http://www.chow.com/recipes/29532-shaved-asparagus-salad