by coffeefoodwritergirl
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A&M's Testing Notes:
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1 bunch asparagus (about 30 stems) washed and tough ends removed
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2 tablespoons extra virgin olive oil
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2 tablespoons fresh squeezed lemon juice
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½ cup shaved parmesan cheese
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Cut tips off asparagus and reserve for another use. (Maybe the Asparagus Tips and ends with Roasted Fennel I plan to post next...)
Ask the hotline about this step!With a potato peeler or your favorite peeling device, shave asparagus spears, turning and shaving, turning and shaving until you have shaved as much as you can – you will have little ends and pieces left over – just reserve them with the tips for another use.
Ask the hotline about this step!Place in bowl with olive oil, lemon juice and salt. Cover and refrigerate for at least half an hour and up to 2 hours. The lemon juice will “cook” and tenderize the asparagus.
Ask the hotline about this step!Remove from fridge. Toss in shaved parmesan. Adjust for salt. Serve to plates and grind a little pepper over each one. Enjoy!
Ask the hotline about this step!I made this last night with my dinner and really loved it. I cut the tips in half and added them to the mix to marinade together. The only other change I made was that I had some toasted pine nuts on hand that I decided to throw in at the last minute for some texture contrast. The parm cheese is a perfect balance with the lemon and asparagus. Really really loved this and will be making this again and again! Thanks!!
Hi ChezSuzanne! So happy that you liked this dish. The addition of pine nuts sounds delicious. Adds some complexity and a little richness to the acidity of the lemon. Looking forward to trying that myself!
Hi monkeymom! So glad you liked the recipe and happy to hear that the tips shaved for you!
My pleasure! I totally agree with dymnyno that this is perfect to pair with something rich. Just balances the meal right out. I would have tried your Tips and Fennel recipe as well but I didn't have any fennel....I'll have to try it next time I make this.
Actually, this tips shave great, too! I'm pretty much a shaved vegetable addict. They keep their crunch--even after a couple days if stored tightly in the refrigerator.
That is to say you can shave them right along with the rest of the asparagus, no removing or blanching/shocking needed.
Hmmmm....I tried shaving the little tips but they kept flying off -- do you have a special technique or tool?
Just a Swissmar potato peeler. Those things are lethal. Obviously just add a trace amount of delicacy in handling the tips and they will lend themselves to peeling with splendor.
I'll be serving this recipe this weekend with some grilled fish. So fresh!
Let me know how it turns out!
Delicious, I love the flavors you use and the idea of the shaved asparagus!
Thanks, KelseyTNC -- glad that you like it!
oh thank you thank you thank you! I had bought a bunch of asparagus to make something to enter into this weeks contest and then while looking in the mirror at yoga decided it was time to do a raw/juice fast ... now i have something to do with my lovely lil spears!!!
So glad that you are excited about this -- I love raw food myself -- trying to figure out a way to make this pure raw -- without the cheese -- maybe dried slightly salty porcini (or other) mushrooms? Still thinking -- if you have any ideas let me know!
thanks, dymnyno...
I made this tonight to go with bbq'd pork ribs which were pretty spicy...the shaved asparagus went perfectly with the ribs...a ying to the yang! Fred and Ginger...you name it ...perfect partnering of flavors and heat and cool!!!
So happy it turned out nicely! The pairing sounds absolutely wonderful! (Love your descriptions by the way...=))
I like the simplicity of the flavors in this. Straight forward and direct. But myself, I would have used the tips as well, blanched and shocked in ice water, and then put back in to finish what is already a fine salad. Presentation that's all, but those flower heads do taste good.
I'll try that tonight with my new set of tips!
Thanks TasteFood -- it turned out really nice -- I am going to make it again tonight to make sure the proportions are correct. Yeah...yeah...yeah....excuses...excuses...it's a tough job this recipe making (and tasting). ha!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I had this recipe at a restaurant in Orlando, Fla last evening...it was a lettuce with shaved
asparagus on top with pistacios scattered over and some ground white pepper.