← Back to Search Results
California
Shaved Asparagus and Parmesan Salad

Photo by:
Comments: 0
 

Recipe

During asparagus season, in April and May, we serve asparagus every day in one form or another. This delightful raw spring salad is best only if the asparagus is very sweet and crisp, like the beautiful purple-tinged asparagus we get at the San Francisco farmers’ market. Look for very fresh, large purple or green asparagus with tight buds. (White asparagus is better cooked.) Look at the butt ends of the asparagus where they have been cut: If they’re fresh, the flesh will look moist and white.

Yield: Serves 4

Ingredients

  • 2 shallots, diced fine
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons lemon juice
  • Salt
  • 1/3 cup extra virgin olive oil
  • 12 large asparagus spears
  • Pepper
  • Wedge of Parmigiano-Reggiano cheese, for shaving

Directions

To make the vinaigrette, macerate the shallots for 15 minutes in the vinegar, lemon juice, and a little salt. Whisk in the olive oil.

Snap off the tough bottom ends of the asparagus spears. With a Japanese mandolin, very carefully shave each asparagus spear into long, paper-thin ribbons. Put the shaved asparagus in a salad bowl; season with salt and pepper, and dress lightly with the vinaigrette.

Divide the salad among 4 plates. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving.

Variation: Alongside this one, serve another asparagus salad of cooked white asparagus dressed in mustard vinaigrette (with or without black truffle).


© 1999 Alice L. Waters

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 1/2 oz of shaved Parmesan Cheese per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

243kcal (12%)
511mg (21%)
5g
1g
22g (34%)
0g
5g (25%)
14g
2g
12mg (4%)
1g
7g
17mg
185mg
61mcg RAE (2%)
8mg (13%)
177mg (18%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-explorations Baked Explorations
by Matt Lewis
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lidias-italy Lidia's Italy
by Lidia Bastianich
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?