Total Time: 35 mins. Jump to Recipe Print Recipe. 1 bunch thick stalk asparagus spears. Put the pine nuts in a single layer in a pan over medium-low heat. While holding the tip, gently, but firmly run the peeler lengthwise along each asparagus … You must be logged in to recommend a comment. Toss the asparagus with the dressing, cooled pine nuts, half the Parmesan and all the parsley to the asparagus. Top with the Parmesan and pine nuts. Top with plenty of shaved Parmigiano-Reggiano cheese. This commenter is a Washington Post editor, reporter or producer. Found this in People magazine, and didn’t change much. World Watchers consistently offer thought-provoking, timely comments on international affairs. This commenter is a Washington Post contributor. 2 tablespoons finely chopped preserved lemon, plus 1 1/2 tablespoons preserved lemon brine (see headnote), 1 pound fresh asparagus, tough ends trimmed, 3 tablespoons roasted, unsalted shelled pistachios, lightly toasted and coarsely chopped (see NOTE). Your daily values may be higher or lower depending on your calorie needs. This Shaved Asparagus Salad with Lemon Vinaigrette has a little burrata, pine nuts and fresh basil to make things interesting and extra delicious. The little bits of celery and sharp fennel blend so nicely with the light citrus dressing, and that shaved Parmesan and the toasted pine nuts … *Percent Daily Value based on a 2,000 calorie diet. Cook the asparagus in a pot of boiling salted water for 4 to 5 minutes or until tender. Bake until the cheese is melted and browned, about 7 … Top with cheese and pistachios and serve. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. freshly ground black pepper. This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs! You must be logged in to report a comment. Arrange on plates and top with the shaved cheese. SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. This fennel and celery salad is so fresh and bright and crunchy. The best way to shave the asparagus is with a generic potato / vegetable peeler. Drizzled in a lemon vinaigrette topped with Parmesan, this shaved asparagus salad is begging to get on your table. Gently mix the salad and serve. Among the criteria for featured comments: likes by users, replies by users, previous history of valuable commenting, and selection by moderators. Whisk together 1 tablespoon each plain rice vinegar, low-sodium soy sauce, toasted sesame oil and olive oil. Preparation. Make sure to find large asparagus spears. Divide the salad among 4 plates and top each portion with some of the cheese. With a vegetable peeler, shave thin curls of Parmesan over the salad. Lemony asparagus salad with shaved cheese and nuts. Using that same potato peeler (rinse it if you must), shave some parmesan over the salad. Use that mixture to dress the asparagus, then transfer to a platter and top with a shower of roasted sesame seeds. 1 ball burrata cheese (could substitute fresh mozzarella, ricotta or even shaved parmesan) 1/4 C. toasted pine nuts. Whisk together oil, shallot, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon of the pepper in a large bowl Use a sharp vegetable peeler to shave each asparagus spear into long ribbons, adding them to the bowl as you work. Servings: 4. … Now, typically Alex and I would tell you to get thin, tender asparagus … Taste and season with salt and pepper. Working with one spear at a time, shave asparagus with vegetable peeler into mixing bowl. Asparagus, sliced super thin, tastes mild and fresh, and doesn’t need to be cooked or steamed. Replies to those posts appear here, as well as posts by staff writers. This super simple salad is perfect for spring and summer when asparagus is seasonally/locally grown. Where to Buy: Preserved lemon is available at Middle Eastern markets and in jars at Whole Foods Markets. You don’t even have to turn on the oven. Chinese walnut cookies are a favorite of cookbook author Hetty McKinnon, and instead of a single walnut in the center, her version adds a crave-worthy walnut, coconut and brown sugar crumble laced with five-spice powder. Trim the woody bottoms of the asparagus. teaspoon honey 3 tablespoons extra-virgin olive oil Kosher salt 1 pound fresh asparagus, tough ends trimmed 3 tablespoons roasted, unsalted shelled pistachios, lightly toasted and (This make-ahead technique goes for the VARIATIONS as well.). 3/4 tsp. While asparagus is roasting, combine panko bread crumbs, paprika, onion powder, and parmesan cheese. You could even lose the asparagus. If paused, you'll be notified of the number of additional comments that have come in. Spoon the grated Parmesan in 1-tablespoon mounds on the sheet and press lightly to flatten. Whisk together the chopped preserved lemon, its brine, honey and oil in a large mixing bowl. These recipes must be saved. And if you like, it’s fantastic topped with grilled salmon or your favorite seafood. RAW ASPARAGUS, MUSHROOM AND PARSLEY SALAD WITH NUTS AND PARMESAN. Parmesan and pine nuts … Set dressing aside. Transfer to a serving platter; sprinkle with the pistachios and serve right away. Toasted pine nuts sub in for the pistachios. This recipe offers three simple and quick ways to dress and serve them; see the VARIATIONS, below. NOTE: To toast pistachios on a baking sheet, spread in a single layer, in a 400-degree oven for 4 to 5 minutes, shaking them once so they brown evenly. To finish it all off – A big handful of nutty parmesan cheese and those beautifully golden pine nuts. Return to oven for 5 more minutes, or until bread crumbs begin to lightly brown. 1 bunch asparagus (about a dozen) 2 tablespoons olive oil salt and pepper to taste 2 teaspoons fresm lemon juice 1 tablespoon chives chunk of pramesan for shaving. Just before you are ready to serve, sprinkle the pine nuts over the top of the salad. To make this recipe, you must find yourself some large asparagus spears. Taste and season lightly with salt, as needed (this will depend on how salty your preserved lemons are). 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