Found this in People magazine, and didn’t change much. This super simple salad is perfect for spring and summer when asparagus is seasonally/locally grown. Best part? You don’t even have to turn on the oven.
I’m always on the lookout for dishes I can entertain with but that also work with my husband’s diet. Sometimes I just want to serve homemade pizza or chili/cornbread etc, and I’ll make him an omelette before people come over. This salad, though, is light, fresh and crowd pleasing AND it works for him. These recipes must be saved.
The only caveat with this one is that the asparagus wilts a bit after it sits in the dressing too long. Either make this dish right before eating or prep it ahead with the dressing “on the side” and toss before serving.
Shaved Asparagus Salad with Parmesan and Pistachios
Adapted from Susan Spungen – Open Kitchen Cookbook
Serves 6
1/4 c. olive oil
1 shallot, very thinly sliced
Zest and juice of 1 lemon
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 1/2 lb. asparagus
1/2 c. loosely packed fresh mint leaves, roughly chopped
1 c. shaved pecorino romano cheese (can also use parmesan – reggiano)
2 tbsp. roasted, salted pistachios, roughly chopped
- Whisk olive oil, shallot, zest and juice of lemon, salt and pepper in a large mixing bowl.
- Working with one spear at a time, shave asparagus with vegetable peeler into mixing bowl.
- Add mint leaves to bowl and toss to combine. Top with cheese and pistachios and serve.
