Shaved Asparagus Salad recipe from Charlotte Briggs

Published: 5/16/2020 5:07:36 PM

Here is a recipe from Charlotte Briggs for Shaved Asparagus Salad, a way she and her wife may eat their giant asparagus spear.


1 pound asparagus, thick stalks work best

Juice of 1 lemon (or 2-3 tablespoons)

3 tablespoons extra virgin olive oil

1/2 teaspoon prepared mustard (any type you like)

Salt and pepper to taste

Optional: grated or shaved parmesan cheese

Cut off the top 1½ to 2 inches of the tip. Save to garnish salad. Use a paring knife or vegetable peeler to trim off any tough skin at the bottom, and discard or save for soup stock. Use a vegetable peeler to cut long, flat shavings the whole length of the trimmed stalk. Hold the peeler at the thick end of the stalk so that the blade cuts as deeply as possible, and then slowly push the peeler along the length of the stalk. Repeat until all stalks are shaved.  Place shavings flat between two layers of dish towel or paper towel for 20 minutes to reduce excess moisture.  Toss with dressing and adjust seasoning immediately before serving, and top with a little parmesan if you like.

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