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| Ribbony Asparagus Salad for when you are #sickoflettuce |
Ribbony Asparagus Salad
1/4 cup sliced almonds (unsalted), toasted and cooled
1 lb asparagus (rinsed)
1 lemon (halved)
olive oil
sea salt
black pepper (freshly ground)
1 1/2 ozs parmesan cheese
No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (a Y-shaped peeler is easiest, but I’ve used a standard one successfully) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling. Gently pile your ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with sea salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with some toasted almonds. Eat immediately.
1/4 cup sliced almonds (unsalted), toasted and cooled
1 lb asparagus (rinsed)
1 lemon (halved)
olive oil
sea salt
black pepper (freshly ground)
1 1/2 ozs parmesan cheese
No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (a Y-shaped peeler is easiest, but I’ve used a standard one successfully) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling. Gently pile your ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with sea salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with some toasted almonds. Eat immediately.
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