I usually stick with making roasted asparagus — itâ€™s quick and brings out the flavor of the vegetable beautifully — but a recipe in the April Food & Wine for a raw, shaved asparagus salad sounded different, in a good way. Plus, there were only a handful of ingredients — always a winner in my book. I did find that shaving the asparagus was a bit of a pain. Also, instead of using two pounds of asparagus, I cut the recipe down by a quarter and used half a pound. The parmesan in the dressing added a bit of nuttiness that I usually get when roasting asparagus, and the lemon juice brought out the freshness. As short as asparagus season is, though, Iâ€™ll probably go for the quick but delicious roasted version for the rest of this year. — Sarah L. Click for asparagus two ways!
Snap or trim ends off of asparagus, ,and then pat dry. Place in a single layer on a cookie sheet and drizzle with extra virgin olive oil and season with sea salt and fresh, cracked black pepper. Put under the broiler for 8-12 minutes or until tips and stalks just start to brown. Serve hot or cold.
Shaved Raw Asparagus with Parmesan Dressing
2 pounds large asparagusâ€¨
1 cup coarsely grated Parmesan cheese (3 ounces)â€¨
3 tablespoons fresh lemon juiceâ€¨
2 tablespoons warm waterâ€¨
1/4 cup extra-virgin olive oilâ€¨
kosher salt and freshly ground pepper
Shave the asparagus into long, thin strips using a veggie peeler. Transfer to a large bowl. Mix the rest of the ingredients together in a small bowl. Add to the asparagus and toss to coat. Serve at once.