Shaved Asparagus And Prosciutto Salad Food

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.

SHAVED ASPARAGUS SALAD

Steps:

• Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
• Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN

Steps:

• Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
• In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
• Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
• With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

ASPARAGUS WITH PROSCIUTTO

Steps:

• For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
• Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
• Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.

SHAVED ASPARAGUS SALAD

Steps:

• Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
• Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

ASPARAGUS AND AVOCADO SALAD

Steps:

• 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
• 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

SHAVED ASPARAGUS SALAD

Steps:

• Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
• To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.