- Course: Appetizer, Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 34 Times
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.
- 2 shallots, diced fine
- 2 tablespoons Champagne vinegar
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
- 12 large asparagus spears
- Wedge of Parmigiano-Reggiano cheese, for shaving
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.