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Fresh Asparagus Ribbon Salad

Posted On November 27th, 2013 Author Lia Rinaldo

Fresh Asparagus Ribbon Salad
A modified take on the lovely Smitten Kitchen's version.

A note from SK: There are no exact measurements in this recipe. Everything is to taste, so taste as you go along to make sure you’re getting all the Parmesan, nutty, and lemony flavors you want.

1/4 cup pine nuts or sliced almonds, toasted and cooled
1 pound asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese

1. Toast the pine nuts. Let a small cast iron skillet warm up over medium-high heat. Add in a single layer of the pine nuts and stay close, tossing them until nicely browned. Remove from pan and cool.

2. Prepare the Asaparagus ribbons. Rinse and chop off the tough ends. Lay a single stalk on its side on a cutting board. Holding onto the end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip. 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 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 nuts. Let's face it, cheese and nuts make everything better. Yes, I typed that. And, before I forget, I added a bit of lemon zest at the very end as well.

A note: When asparagus is this fresh, there is no need to cook it. I did find some versions of this salad where it was mildly blanched which I would suggest doing if you don't know how old your asparagus is or where it came from. This would involve, making up the ribbons, place them in heatproof bowl and cover with boiling water. Drain at once; chill under cold water, drain and pat dry.

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