Asparagus is one spring’s most versatile ingredients. It can steamed, sautéed, stir-fried, baked, broiled, and even grilled. In this dish I decided to have some restraint and let the asparagus be natural and delicate. This dish only has 4 ingredients, which means it can be made on-the-fly and enjoyed over and over again.
Shaved Asparagus Salad
Makes 4 Servings
1 Serving = 2 Points Plus
- 1 bunch of asparagus, blanched and shaved
- 1 oz parmigiano reggiano, shaved
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
First you want to blanch your asparagus in very salty water for 30 seconds. Take the asparagus out and shock it immediately in ice water. Allow to cool for 3-5 minutes. When asparagus are cool, drain them and pat dry thoroughly with paper towels.
Next you want to shave the asparagus. You can either use a peeler or Japanese mandoline. If the asparagus are teeny-tiny you can just cut them in half.
Next whisk together lemon juice and olive oil. Season with salt and pepper.
Combine asparagus, lemon vinaigrette, and the parmigiano reggiano. Season with salt and pepper.