As I sit here eating a whole pound of asparagus (haha) I’m reminded of what beautiful produce we are provided in west Michigan in the warmer months.
The asparagus with thicker stems may not be everyone’s favorite, but in this salad they work perfectly for peeling. Serve this with grilled salmon or chicken and a side of grilled bread. A perfect meal for patio weather!
1. Working one at a time, lay each asparagus stalk flat on a cutting board and peel into strips with a peeler. Place the strips in a large mixing bowl. (Hang on to the scraps and chop them up to roast, saute or serve in a stir-fry)
2. Squeeze lemon juice over the asparagus and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper and toss gently to coat.
3. Add parmigiano and toss again.
4. Transfer to a serving dish and drizzle the top with a small amount of olive oil. Serve immediately (at room temperature).
Shaved Asparagus Salad
Serves 4
All you need:
1 large bunch asparagus (with thicker stalks), ends trimmed
Juice of 1 lemon
1 tablespoon olive oil, plus more for drizzling on top
Kosher salt and freshly cracked black pepper, to taste
1/2 cup shaved Parmigiano-Reggiano cheese
All you do:
1. Working one at a time, lay each asparagus stalk flat on a cutting board and peel into strips with a peeler. Place the strips in a large mixing bowl. (Hang on the scraps and chop them up to roast, saute or serve in a stir-fry)
2. Squeeze lemon juice over the asparagus and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper and toss gently to coat.
3. Add parmigiano and toss again.
4. Transfer to a serving dish and drizzle the top with a small amount of olive oil. Serve immediately (at room temperature).