Photo credit: Erica Garlieb
There’s (almost) nothing worse than overcooked asparagus. But with my asparagus salad, you’ll never have to worry about that. Shaving the asparagus into thin curls makes it tender enough to eat raw. Crisis averted.
Asparagus is in season between February and June, and it’s at its peek in April. You’ll find the very best at the local farmer’s market. Select asparagus that are vibrant green, although a purple tint is fine, with tips that are firm, never mushy.
I love the combination of lemon, Parmesan, and cracked pepper with this asparagus salad, but there are a lot of other flavors you can try: sun-dried tomatoes, toasted pine nuts, mozzarella, or even chopped pistachios. Serve this as a side salad, or add some roasted shrimp or chicken for a heartier meal.
Serves: 3 (as a side dish)
- About 25 large, raw asparagus (around 160 grams)
- 2 tablespoons olive oil
- 1.5 tablespoons fresh lemon juice (you’ll need 1 lemon)
- 1/4 cup crumbled or shaved Parmesan cheese
- Sea salt
- Fresh ground pepper
- Wash and dry asparagus, then trim away bottom inch.
- Hold the bottom of one asparagus spear and using a vegetable peeler, slide away from you toward the tip of the asparagus to create a long, thin shaving. Place shaving in a bowl.
- After a few shavings, rotate the asparagus and repeat until it’s too thin to shave. Add those shavings to the bowl. You may shave the tips too, or just snap them off and add them to the bowl. They’re tender enough to eat without being shaved.
- In a separate bowl, make the dressing: whisk together the olive oil and lemon juice. Add Parmesan cheese and season with salt and pepper.
- Pour dressing over asparagus and toss.