Shaved Asparagus With Arugula Parmesan Recipes

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SHAVED ASPARAGUS SALAD



Shaved Asparagus Salad image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 bunch asparagus
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
4 to 5 strips shaved pecorino or Parmigiano-Reggiano

Steps:

  • Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
  • Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON



Wood Roasted Shaved Asparagus, Parmesan, Breadcrumbs and Lemon image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 bunch large or jumbo asparagus (can substitute with Brussels sprouts)
Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
1/2 ciabatta loaf, cubed (about 1 quart cubes)
2 cloves garlic, grated
2 tablespoons grated Parmesan, plus more for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
  • In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
  • Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
  • Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

ARUGULA SALAD WITH SHAVED PARMESAN



Arugula Salad with Shaved Parmesan image

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

6 cups fresh arugula
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup shaved or shredded Parmesan cheese

Steps:

  • In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ASPARAGUS SALAD, ITALIAN-STYLE



Asparagus Salad, Italian-Style image

Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds asparagus, not too skinny (fat is fine)
2 tablespoons olive oil, or to taste
Lemon juice to taste
Salt and pepper to taste
Freshly shaved Parmesan to taste

Steps:

  • Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  • Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
  • Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad with Shaved Parmesan image

Categories     Salad     Mushroom     Vegetable     Side     No-Cook     Vegetarian     Low Cal     Parmesan     Asparagus     Spring     Healthy     Watercress     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1 pound medium to thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/3 cup extra-virgin olive oil
freshly ground black pepper to taste
1 bunch watercress, coarse stems discarded
a 1/4-pound piece Parmesan cheese at room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN



Shaved Asparagus With Arugula and Parmesan image

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 pound large or medium asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons fruity extra-virgin olive oil
Salt and pepper
6 ounces arugula, washed and dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)

Steps:

  • Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
  • In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
  • Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
  • With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram

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