Thanksgiving: Shaved Asparagus Salad


Having never had raw asparagus before, I may never cook it again! This salad is delightful. The shaved asparagus is fresh and crunchy, the orange segments give it a bright and sweet lift, the Pecorino Romano adds a salty bite and the hazelnuts add the perfect toasty crunch. Remember to give the citrus dressing a few minutes to soften the raw asparagus before serving.

from: Michael Symon’s Carnivore

serves: 6-8

1 large bunch thick, green asparagus (2 pounds), trimmed
1 (1 1/2 ounce) block Pecorino Romano cheese
kosher salt
grated zest and juice of 1 orange, plus 2 oranges, segmented
1 1/2 tablespoons chopped fresh chives
2 teaspoons white wine vinegar
1/4 cup extra-virgin olive oil
2-4 tablespoons coarsely chopped hazelnuts, toasted
Shave the asparagus with a potato peeler to create long ribbons. Do the same with the Pecorino Romano cheese to create shavings. In a large non-reactive bowl, toss together the asparagus, cheese, and a large pinch of salt.
In a small bowl, whisk together the orange zest and juice the chives, and vinegar. Whisk in the olive oil.  Pour the dressing over the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes.
Toss in the hazelnuts and orange segments and serve.
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