Ribboned Asparagus Salad

Ribboned Asparagus Salad
  1. 1/4 cup pine nuts, toasted & cooled
  2. 1 pound asparagus, rinsed
  3. 1 lemon, halved
  4. Olive Oil
  5. Coarse Salt
  6. Fresh ground black pepper
  7. 1-2 ounces Parmesan
  1. Holding on to the tough end of asparagus, use a vegetable peeler to shave off thin ribbons from stalk to tip, peeling away from the tough end in your hand. Gently pile ribbons on a medium sized serving platter.
  2. Squeeze lemon juice over the asparagus, drizzle with olive oil and sprinkle with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus.
  3. Sprinkle with toasted pine nuts.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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