What words pop into your mind when you’re thinking about spring? I have a few:
baseball (go YANKEES!)
cleaning (guess I should start my spring cleaning one of these days…)
Yes, asparagus. One of my favorite vegetables. And perfect this time of year.
I made this salad on Easter and it was a big hit. It was nice to bring something different to the table, literally. And you can bet this will be seen on our table a lot in the near future.
Shaved Asparagus Salad
zest of 1/2 lemon, finely grated
2 teaspoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
salt and pepper
3 tablespoons pignoli nuts, lightly toasted, cooled
1 pound asparagus spears, tough bottoms removed
3 tablespoons extra virgin olive oil
1/2 cup shaved Pecorino Romano cheese
1 tablespoon chopped parsley leaves
Combine lemon zest, lemon, vinegar, shallot and a pinch of salt and pepper in a bowl. Let sit for 15 minutes.
Using a peeler, thinly slice asparagus lengthwise into strips and place in a bowl (I threw the tips in, too). Whisk oil into vinegar mixture in a thin and steady stream. Adjust seasonings according to taste.
Add pignoli nuts, dressing, half of the cheese and all the parsley to the asparagus and toss. Taste and adjust seasonings. Let sit at least 10 minutes before serving. Add remaining cheese to top and serve.
Linked to: Tastetastic Thursday