Shaved Asparagus With Parmesan Vinaigrette Food
CHEF JOHN'S SHAVED ASPARAGUS SALAD
When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
- Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
- Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
- Divide asparagus salad between four plates and top with pastrami.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram
SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE
Provided by Melissa Hamilton
Categories Salad Vegetable Appetizer Side No-Cook Easter Picnic Vegetarian Low Cal High Fiber Mother's Day Lunch Parmesan Asparagus Spring Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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.
GARLIC ROASTED ASPARAGUS WITH PARMESAN
Such a wonderful and simple presentation of one of spring's best vegetables with the irresistible flavor of garlic. So easy to make- (but no one has to know how easy it is!!!)
Provided by PalatablePastime
Categories Vegetable
Time 22m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
- Bend asparagus gently at a natural point and when it snaps, discard end pieces.
- Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
- Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
- Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
- Serve at once.
Nutrition Facts : Calories 300.7, Fat 24.2, SaturatedFat 5.1, Cholesterol 11, Sodium 198.6, Carbohydrate 14.3, Fiber 5.1, Sugar 4.5, Protein 10.8
ASPARAGUS SALAD WITH LEMON VINAIGRETTE
This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.
Provided by Alyssa Rivers
Categories Dinner Main Course Salad Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
- In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
- In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
- Pour the desired amount of dressing over the salad and mix together.
Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE
Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
- Whisk in the olive oil; season with taste with salt and pepper.
- Set aside.
- To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
- Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
- Transfer asparagus to a platter.
- Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.
Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6
ASPARAGUS AND ARUGULA SALAD
This asparagus and arugula salad is simplicity itself. Warm blanched asparagus topped with fresh arugula, shavings of Parmigiano Reggiano cheese, a garlic vinaigrette, and a squeeze of lemon juice.
Provided by Peter Miller
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. If your asparagus spears have a fairly tough outer layer, use a swivel vegetable peeler to shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, toss the peeled asparagus in a shallow dish filled with cold water and let it soak for 5 minutes. Drain the asparagus.
- In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little.
- In a pan large enough to hold the asparagus lying flat, heat 2 inches (5 cm) water over high heat. When the water comes to a boil, add a good pinch of salt, then add the asparagus and put a lid on the pan. Allow the water to return to a boil, then turn the heat down to medium-low to maintain a gentle boil. The asparagus should be done in 3 to 4 minutes, when they are slightly softened but still firm. If it's the very skinny early asparagus, it will be done in 1 minute.☞TESTER TIP: If you smell asparagus while it's cooking, you're at the edge of cooking it too long. So get them out of the water quickly and drain them well.
- Place the asparagus on a warmed platter. Sprinkle them with some sea salt, some grated Parmesan, and a little lemon juice. Place the arugula on top, add the vinaigrette and the shaved Parmesan, and finish with a couple grindings of black pepper. Then prepare to lick the plate clean.
Nutrition Facts : ServingSize 1 portion, Calories 206 kcal, Carbohydrate 6 g, Protein 8 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 233 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g
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.
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SHAVED VEGETABLE SALAD WITH PARMESAN - A BEAUTIFUL PLATE
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Reviews 3Category SaladsCuisine AmericanTotal Time 15 mins
- In a large mixing bowl or salad bowl, whisk together lemon zest, lemon juice, extra virgin olive oil, kosher salt, and black pepper until well combined.
- Add the carrot ribbons, shaved asparagus, sliced fennel, sliced mushrooms, and sliced radishes. Gently toss the vegetables with the lemon vinaigrette until evenly coated. Add the baby arugula and toss gently together with the vegetables. Season the salad to taste with salt and pepper (if the salad tastes at all flat, be sure to add an extra pinch or two of salt and perhaps an additional squeeze of lemon juice).
- Add the parmigiano-reggiano shavings and toss once or twice. Serve on a large platter or on individual salad plates. Garnish with fennel fronds, red sorrel (if available or using), and a small pinch of Maldon or other flaky finishing salt. Serve immediately.
SHAVED ASPARAGUS SALAD RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (2)Estimated Reading Time 3 minsServings 8Total Time 20 mins
- To make vinaigrette,* whisk together lemon juice, apple cider vinegar, olive oil, honey, and grated garlic. Add salt and pepper to taste. Set aside.
- Remove woody ends from asparagus. Use a vegetable peeler to shave asparagus into thin strips or “ribbons.” Add asparagus ribbons to a large bowl, add vinaigrette and toss to coat. Serve with thinly shaved Parmesan. Serve right away.
SPRINGTIME PIZZA - HALF BAKED HARVEST
From halfbakedharvest.com
Reviews 47Category Main CourseCuisine American, ItalianTotal Time 2 hrs 10 mins
- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
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SHAVED ASPARAGUS AND PARMESAN SALAD - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- 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).
SHAVED ASPARAGUS SALAD WITH LEMON-PESTO DRESSING - SOBEYS INC.
From sobeys.com
Servings 8Total Time 20 minsEstimated Reading Time 30 secsCalories 60 per serving
- Remove asparagus tips and set aside. With a vegetable peeler, shave the asparagus lengthwise into thin strips. When asparagus gets too small to continue shaving, set aside.
- Chop the remaining asparagus into 1/2 inch (1 cm) pieces and place in bowl with the shaved asparagus and reserved tips.
- In a small bowl, whisk together the pesto, olive oil, lemon juice and zest. Pour the vinaigrette over the asparagus; scatter the asparagus tips and Parmesan curls overtop. Season with salt and pepper. Pack in a resealable container and keep chilled until ready to serve.
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- Combine the lemon zest, lemon juice, vinegar, sat and pepper in a small bowl. Whisk the lemon juice mixture while drizzling in the olive oil. Set aside. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips. Place the strips and tops in a large bowl. I found it easiest to lay the asparagus spears in the edge of the cutting board while shaving.
- Toss the asparagus with the vinaigrette and half the grated cheese. Check the salad and add more salt if needed. Adequate salt makes a big difference in the taste. Serve topped with the remaining cheese.
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- Bring 5 quarts of salted water to a boil over high heat. Cook the asparagus until just tender, 3 to 5 minutes for thin stalks and 8 to 10 minutes for thick. Drain the asparagus, then chill it in a bowl of ice water. Drain, pat dry and place in a large mixing bowl.
- In a small bowl, whisk the olive oil and lemon juice together, then season the dressing with salt and pepper. Stir the chervil, chives, mint and parsley into the salad dressing. Pour the dressing over the asparagus and toss lightly.
- When ready to serve, top the salad with the Parmesan shavings and sprinkle with a few drops of truffle oil, if desired. Pass additional coarse salt at the table.
SHAVED RAW ASPARAGUS WITH PARMESAN DRESSING - FOOD & …
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4/5 Total Time 25 minsServings 6
- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
- In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
SHAVED ASPARAGUS WITH MUSHROOMS AND PARMESAN CRUMBLE ...
From latimes.com
Servings 4Estimated Reading Time 5 minsCategory APPETIZERS, VEGETABLES, SIDES, VEGETARIANTotal Time 40 mins
- Heat the oven to 400 degrees. Line a baking sheet with a silicon sheet or parchment paper. Spoon the grated Parmesan in 1-tablespoon mounds on the sheet and press lightly to flatten. Bake until the cheese is melted and browned, about 7 to 8 minutes. Remove from the heat and cool.
- When the Parmesan crisps are done, place the walnuts on the baking sheet, and bake until toasted and fragrant, about 5 minutes. Remove and cool.
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- Trim the bottoms of the stems from the mushrooms so they'll sit flat on the work surface. Using a very sharp knife, slice the mushrooms as thin as you can.
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4.3/5 (3)Category Entrée, Main CourseServings 4Total Time 35 mins
- In a separate large frying pan or wok, heat half of the butter and the oil and add the shallots to the pan. Season with salt and cook the shallots over a low heat until translucent.
- Meanwhile, wash the asparagus, trim the woody ends and discard, then slice into approx. 3cm pieces. Set aside.
- When the shallots become translucent, add the rice to the pan, increase the heat to medium-high and stir quickly until the onions, butter and rice are combined. This will take between a minute and 90 seconds. Pour the wine into the pan, increase the heat to high and stir until the wine is absorbed.
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- To a large bowl add shaved asparagus, zucchini ribbons, arugula, shaved parmesan, radishes and raw almonds. Set aside.
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- To blanch your asparagus, bring a large pot of water to a boil with a generous sprinkle of salt—a heaping 1/4 cup. When the water comes to a boil, add the asparagus and boil for 3-5 minutes, depending on the size of the stalk (thinner= less time, thicker= more time). Prepare a bath of ice water.
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- To assemble, toss the asparagus and fennel together and plate on a serving platter. Sprinkle with feta, olives, and a sprinkle of salt and pepper. To serve, drizzle with the dressing and a squeeze of fresh orange juice.
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From eatingwell.com
Category Healthy Vegetarian Asparagus RecipesCalories 141 per servingTotal Time 20 mins
- Shave asparagus into long strips using a vegetable peeler; thinly slice what can't be shaved. Add the asparagus, mâche (or spinach), endive, radishes and parsley to the dressing; toss to combine. Transfer to a platter. Sprinkle with Parmesan and garnish with shaved truffle, if desired.
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- Ramp Fritters. These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.
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