Did you know you can shave asparagus? Well, I suppose that when you think about it, there’s no reason you couldn’t shave it. But have you ever thought to do it before?
I hadn’t, until I found this recipe.
I was looking for a way to use up my weekly box of veggies, which contained peas and salad greens. I came across this recipe, which looked super tasty. And it was.
It was also super filling, and contained all the needed ingredients for a full meal – meat, dairy, veggies. Serve with some crusty bread, and you’re set.
Recipe: Shaved asparagus, pea and prosciutto salad
Adapted from epicurious.com
- 1 pound fresh peas, shelled
- 2 tablespoons lemon juice
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- 6 cups spring greens
- 8 slices prosciutto, cut into thin strips
- 1/4 cup shaved Parmesan cheese
- Place shelled peas and 1/4 cup salted water in a saucepan. Cover and cook over high heat 4 to 5 minutes or until peas are tender. Drain. Let cool.
- In a small bowl, whisk together lemon juice, shallot and mustard. Slowly whisk in olive oil. Season with salt and pepper to taste.
- Place asparagus on cutting board, hold tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in boiling water for 90 seconds, then quickly remove and place in large bowl of ice water for 10 minutes. Drain well.
- In a large salad bowl, toss greens with prosciutto, asparagus, peas and mint. Drizzle with desired amount of dressing. Sprinkle with Parmesan.
Broccoli salad
Mango salad
That looks spectacularly good. Yum. What a great way to utilize fresh spring ingredients!