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Shaved Asparagus Salad

Shaved Asparagus Salad

Ingredients

  • 1 bunch asparagus
  • 1 Teaspoon lemon juice
  • 3 Teaspoons olive oil
  • Zest of 1/4 lemon, sliced thinly
  • 1 clove garlic, sliced
  • 2 Tablespoons toasted sliced almonds
  • 1/4 Teaspoon kosher salt
  • Pepper, to taste

Directions

Shave the asparagus using a vegetable peeler from the end of the stalk to the tip. Place in a large mixing bowl. Toss with the lemon juice and 2 teaspoons of the olive oil. Set aside.

In a small frying pan, heat up the remaining olive oil, and fry the lemon zest and garlic until crisp, about 1 minute. Drain and pat dry.

Toss the fried lemon zest, garlic, and almonds with asparagus. Season with the salt and pepper, to taste, and serve immediately.

Nutritional Facts

Servings4

Calories Per Serving64

Folate equivalent (total)32µg8%


Shaved Asparagus Salad

Bring 3" of water and eggs to a boil in a small saucepan. Once boiling, cover and turn off the heat. Let sit undisturbed for 4 minutes for a soft boiled egg, but not for longer than 12 minutes for hard-boiled. When done cooking, drain water and run cold water (with ice) into the pan to cool the eggs before peeling.

Step 2.

Take a vegetable peeler and run it along the sides of the asparagus. Shave off as much as you can, leaving the tops intact, and place it all in a large bowl. In another bowl whisk together the shallot, balsamic, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.

Step 3.

Pour a few tablespoons of the dressing over the shaved asparagus to coat. Toss well and add more dressing as needed. Toss in the shaved parmesan. Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired.

Step 4.

Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in the seasoning and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy. Garnish salad with breadcrumbs.


Recipe Summary

  • 12 ounces jumbo asparagus, tough ends trimmed
  • 1 daikon (about 8 ounces), peeled
  • 2 carrots, peeled
  • 12 fresh mint leaves, thinly sliced
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

Using a vegetable peeler, peel long, thin slices of asparagus into a medium bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus toss together. Sprinkle with mint.

In a medium bowl, whisk together orange juice, vinegar, and mustard. While continuing to whisk, drizzle oil into the bowl until well combined season with salt and pepper. Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.


Ingredients:

¼ cup thinly sliced red onion

¼ cup Parsley, chopped for garnish

1-2 radishes, thinly sliced

Let onions and garlic rest in lemon juice and Apple cider vinegar


Shaved asparagus salad

There is something about the combination of asparagus and lemon that keeps me coming back for more. This recipe has a similar flavor profile to the Asparagus with Lemon-Pepper Marinade , but don’t fret this dish serves a different purpose than that one. I imagine the grilled asparagus in the second recipe being served on paper plates in a crowded, smoke-filled backyard with Outkast, UGK, and the Hot Boys bumpin’ through speakers. I see this salad being served on matte gray ceramic plates in your partner’s parents’ dining room when you’re meeting them for the first time, with Charles Mingus playing softly in the background so y’all can have polite conversation. I’m just BS’ing. This is a quick and easy salad that helps you make the most of farm-fresh asparagus during its short peak season. I know you can probably get asparagus year-round, but you can’t beat the flavor of those beautiful stalks in April and May. The key to really killing this salad is using a mandoline or a vegetable peeler to slice the asparagus into delicate strips that easily soak up the dressing. If you can’t access Meyer lemons, Eureka or other varieties will work just fine. And feel free to experiment with other spring vegetables or with any number of shaveable vegetables such as beets, radishes, or fennel. I promise, everyone from your parents to your patnas will be smiling while eating this.

Ingredients:

¼ cup fresh Meyer lemon juice

1 teaspoon minced shallot

¼ teaspoon whole-grain mustard

1 teaspoon raw cane sugar

1½ teaspoons kosher salt, plus more as needed

Freshly ground white pepper

1 Eureka lemon, cut in half

1 teaspoon finely grated Meyer lemon zest

⅓ cup walnuts, toasted and finely grated with a Microplane

Directions:

In a blender, combine the Meyer lemon juice, shallot, mustard, garlic, sugar, and ½ teaspoon of the salt. With the blender running, slowly pour in the walnut oil through the hole in the lid. Taste and season with salt and white pepper. Set aside.

Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Sprinkle the remaining 1 teaspoon salt over the asparagus, then squeeze the juice from the Eureka lemon over the top. Toss gently to combine.

Add enough of the dressing to lightly coat the asparagus, drizzling it around the rim of the bowl to allow it to sink to the bottom. Gently toss to coat. Garnish with the lemon zest, grated walnuts, and the dill, then serve.


Shaved asparagus salad

There is something about the combination of asparagus and lemon that keeps me coming back for more. This recipe has a similar flavor profile to the Asparagus with Lemon-Pepper Marinade , but don’t fret this dish serves a different purpose than that one. I imagine the grilled asparagus in the second recipe being served on paper plates in a crowded, smoke-filled backyard with Outkast, UGK, and the Hot Boys bumpin’ through speakers. I see this salad being served on matte gray ceramic plates in your partner’s parents’ dining room when you’re meeting them for the first time, with Charles Mingus playing softly in the background so y’all can have polite conversation. I’m just BS’ing. This is a quick and easy salad that helps you make the most of farm-fresh asparagus during its short peak season. I know you can probably get asparagus year-round, but you can’t beat the flavor of those beautiful stalks in April and May. The key to really killing this salad is using a mandoline or a vegetable peeler to slice the asparagus into delicate strips that easily soak up the dressing. If you can’t access Meyer lemons, Eureka or other varieties will work just fine. And feel free to experiment with other spring vegetables or with any number of shaveable vegetables such as beets, radishes, or fennel. I promise, everyone from your parents to your patnas will be smiling while eating this.

Ingredients:

¼ cup fresh Meyer lemon juice

1 teaspoon minced shallot

¼ teaspoon whole-grain mustard

1 teaspoon raw cane sugar

1½ teaspoons kosher salt, plus more as needed

Freshly ground white pepper

1 Eureka lemon, cut in half

1 teaspoon finely grated Meyer lemon zest

⅓ cup walnuts, toasted and finely grated with a Microplane

Directions:

In a blender, combine the Meyer lemon juice, shallot, mustard, garlic, sugar, and ½ teaspoon of the salt. With the blender running, slowly pour in the walnut oil through the hole in the lid. Taste and season with salt and white pepper. Set aside.

Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Sprinkle the remaining 1 teaspoon salt over the asparagus, then squeeze the juice from the Eureka lemon over the top. Toss gently to combine.

Add enough of the dressing to lightly coat the asparagus, drizzling it around the rim of the bowl to allow it to sink to the bottom. Gently toss to coat. Garnish with the lemon zest, grated walnuts, and the dill, then serve.


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Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Sprinkle the remaining 1 teaspoon salt over the asparagus, then squeeze the juice from the Eureka lemon over the top. Toss gently to combine.

Add enough of the dressing to lightly coat the asparagus, drizzling it around the rim of the bowl to allow it to sink to the bottom. Gently toss to coat. Garnish with the lemon zest, grated walnuts and dill, and serve.

— Bryant Terry, “Vegetable Kingdom: The Abundant World of Vegan Recipes” (Ten Speed Press $30)


Healthy Cooking: Asparagus for all of us

My friend Sheila recently gave me 3 pounds of fresh asparagus, which made me teary because it was such a thoughtful gift and also because I used to dress up and drink fancy drinks in fancy places and now I get giddy over free vegetables. But, unlike high heels and liquor, asparagus rarely leads to regret. I cheerfully threw an apron over my sweatpants and got down to cooking.

Asparagus Week will live on in my family’s lore for years to come. Grilled, steamed, sprinkled in risotto, and blanketed with hollandaise, there was no preparation that escaped our table. By far, our favorite was this five-ingredient shaved asparagus salad. It is simple. It is elegant. It requires neither a hot oven nor hoity-toity ingredients (but you can add them if you have ‘em). It’s such a flexible asparagus recipe that you don’t even need asparagus on a whim, I made the whole thing with zucchini and found it delightful.

Start with thick, sturdy asparagus stems. They won’t be too tough to chew you’ll slice them so thinly, any texture concerns will melt away. Hold your asparagus stalk at the woody end and run a vegetable peeler gently down the length of it, creating long, nearly translucent strips. Alternatively, you can hold the peeler steady and pull the asparagus stem against it. In both cases, you will find your shaving rhythm and then, when you least expect it, the pressure of the peeler will cause the woody end and/or tip to unceremoniously snap off. Discard the woody ends as you would anyway. Add the tips to the pile of peeled asparagus and keep shaving. Some strips may be thicker than others. Embrace the variation it makes this minimalist salad more visually interesting.

Dress your asparagus in a lot of fresh lemon juice, a little olive oil, and pinches of salt and pepper. Let it rest for a few minutes so that the flavors blend, then enjoy the bright, fresh, not-tough, not-mushy yumminess. If you are so inclined, you can layer on bonus ingredients for a more-is-more approach. Shreds of salty Parmesan cheese balance the bright lemon juice. Parmesan is naturally lower in fat and lactose, and you only need an ounce for the entire salad. Fresh herbs, like dill and tarragon, add dimension without fat and calories. (If you happen to make this recipe substituting zucchini, pair the zuc slices with fresh thyme and mint.) And if you are going for full-on Saturday night sophistication, a drizzle of truffle oil elevates the salad to something transcendent. Simply done or simply over the top, this salad is the not-guilty pleasure that we all can enjoy right now.


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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Watch the video: Πως καθαρίζουμε και βράζουμε τα σπαράγγια (October 2021).