Shaved Asparagus and Mint Salad
Meatballs&Milkshakes
- Serves
- 4
I wanted to make a raw salad that would be a little different. I also had baby artichokes, but I liked the texture of the raw asparagus better for this.
It also makes fantastic leftovers the next morning, just put a little on top of a buttered, toasted piece of nice bread or brioche and top with a poached or fried egg and a little more of the vinaigrette. - CRS
Ingredients
- 1 bunch asparagus
- 1 handful toasted, crushed hazelnuts
- 1 tablespoon chopped mint
- 3 tablespoon freshly squeezed lemon juice
- 2 tablespoon Sherry vinegar
- 1 teaspoon honey
- 3 tablespoon extra virgin olive oil
- parmesan or pecorino shavings
Featured Video
The bright woodsy flavor of asparagus is sometimes lost once it's cooked -- this salad preserves that flavor and the long ribbons give each bite a wholesome crunch. Get out your best vegetable peeler. It does double duty here: first with the asparagus and next with the parmesan cheese. The hazelnuts echo the richness of the cheese and mint gives the salad a little zing. We like zing! - A&M
Directions
- Step 1
Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
- Step 2
Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.