Sunday, May 2, 2010

shaved asparagus salad

It's Springtime! Oh, thank goodness it's Springtime. Right? And since with the Spring comes an influx of gorgeous Springtime produce, I figured we should highlight some and/or all of it by focusing on a few simple recipes that utilize the overflowing bounties at the uncomfortably mobbed Union Square Market or your more sane local market or grocery store. I prefer a more zen-like shopping experience which is why I sadly forgo the Union Square Market in favor of Chelsea Market's Manhattan Fruit Exchange. I like to keep the calm, ya hear?

Regardless of the location of purchase, this salad could not be simpler. And the beauty of its simplicity is that it showcases the unadulterated flavor of the asparagus by keeping it raw. Try this out alongside a simple piece of fish and/or as a first course of a meal. I think you'll find its nearly unequivocal pureness to be nothing short of special.

Shaved Asparagus Salad

Snap the heads off the ends of the spears and add them into a bowl. Shave asparagus into ribbons using a vegetable peeler and add to bowl. Toss with fresh lemon juice (0r orange could be lovely), extra-virgin olive oil, sea salt, and freshly ground pepper. Shave Pecorino Romano or Parmesan on top.

2 comments:

kristen.gingera said...

mmm this sounds so good! I love asparagus...

Kiira Leess said...

right?? let me know if you give it a try. i'm thinking about serving it up this weekend.

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