If you haven't noticed, I've taken a bit of a hiatus from blogging lately. This was unplanned, but it's been a busy few months and time sort of got away from me. I studied like crazy for the CSSD exam, which I took on July 20th, I've been working on planning a Europe vacation with my husband, and I came down with strep throat for the first time in my life (a terrible thing!). Between all of this madness + work madness, I've been trying to get as much rest as I can. I've been feeling pretty run down lately and I'm longing for September 3rd, when Mike and I leave for Scandinavia. Things might remain quiet around here for awhile, but I hope to come back with killer fjord photos and stories of smörgåsbords to share.
Until then, here's a beautiful and tasty recipe for a shaved asparagus salad, perfect for a summer picnic. I'm a little late in getting this out - I originally created this recipe when asparagus was in season at my local farmer's market, but it would still be delicious with late-season asparagus. It's lemony and super fresh-tasting with just the right amount of salty, cheesy punch. It takes a bit of patience to shred the asparagus with a vegetable peeler, but it seems to be the best way. My
mandoline is usually stellar but didn't do a great job with this task. The time is worth it, though.
I don't use toasted hazelnuts nearly enough.
Shaved asparagus salad
Serves 4 as a side or 2 as a main dish
1 bunch asparagus (1/2 pound)
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1 1/2 teaspoon olive oil
1/2 a shallot, finely diced
1 teaspoon champagne vinegar
Salt and pepper, to taste
1 ounce pecorino cheese, shaved
1/4 cup toasted hazelnuts
- Use a vegetable peeler to shave the asparagus into thin ribbons, starting from the stem end and working toward the tip. Place all of the shavings into a serving bowl.
- In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, vinegar, salt, and pepper. Pour the dressing mixture over the asparagus shavings and toss to combine.
- Top the dressed asparagus with shaved pecorino and toasted hazelnuts and serve.
