Lemony Asparagus Salad With Shaved Cheese And Nuts Food

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON

Steps:

• Preheat the oven to 500 degrees F.
• Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
• In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
• Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
• Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

ASPARAGUS, HALLOUMI AND PINE NUT SALAD

Steps:

• Snap the stems off the asparagus so that you are left with the green, edible parts.
• Drop the asparagus into boiling water for about 4 minutes, until al dente.
• Drain and refresh under cold water.
• Set the asparagus aside to drip dry.
• Unwrap the halloumi and pat it dry.
• Slice it into eight slices and press it into the seasoned flour to coat.
• Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
• Cook for a minute per side, until a golden colour.
• Mix up the olive oil, parsley and lemon juice.
• Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
• Scatter the pine nuts over the plate.
• Dressing: Mix up the olive oil, parsley and lemon juice.

LEMON ASPARAGUS SALAD

Steps:

• 1. Bring 4 quarts water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until just tender, 2 to 4 minutes. Drain and immediately transfer to bowl of ice water. When completely cool, drain and pat dry with paper towels. 2. Combine lemon juice, mustard, honey, garlic 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk in oil to emulsify. Stir in chives. Arrange asparagus on platter and drizzle with vinaigrette. Serve. Make Ahead: The blanched asparagus can be refrigerated in a large zipper-lock bag for 24 hours. The vinaigrette can be prepared (with exception of the chives) and refrigerated for 3 days. The chives should be chopped and added to the vinaigrette just prior to serving.

SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE

Steps:

• Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.