Shaved Asparagus With Parmesan Dressing Recipes
CHEF JOHN'S SHAVED ASPARAGUS SALAD
When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
- Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
- Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
- Divide asparagus salad between four plates and top with pastrami.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
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
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
SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE
Provided by Melissa Hamilton
Categories Salad Vegetable Appetizer Side No-Cook Easter Picnic Vegetarian Low Cal High Fiber Mother's Day Lunch Parmesan Asparagus Spring Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.
SHAVED ASPARAGUS WITH PARMESAN DRESSING
I just love any way that asparagus can be made , you use raw asparagus in this dish and its really good way to use up the bigger asparagus.
Provided by Karla Everett
Categories Vegetables
Time 10m
Number Of Ingredients 6
Steps:
- 1. Using a vegetable peeler , shave the raw asparagus into long thin strips , transfer to a bowl.
- 2. In a small mixing bowl combine the cheese , lemon juice , water and oil until well blended.
- 3. Add to the shaved asparagus and toss to coat evenly.
- 4. Season with salt and pepper to taste ; serve at once.
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- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
- In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
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- To make the vinaigrette, macerate the shallots for 15 minutes in the vinegar, lemon juice, and a little salt. Whisk in the olive oil.
- Snap off the tough bottom ends of the asparagus spears. With a Japanese mandolin, very carefully shave each asparagus spear into long, paper-thin ribbons. Put the shaved asparagus in a salad bowl; season with salt and pepper, and dress lightly with the vinaigrette.
- Divide the salad among 4 plates. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving.
- Variation: Alongside this one, serve another asparagus salad of cooked white asparagus dressed in mustard vinaigrette (with or without black truffle).
SHAVED ASPARAGUS SALAD WITH LEMON-PESTO DRESSING - SOBEYS INC.
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Servings 8Total Time 20 minsEstimated Reading Time 30 secsCalories 60 per serving
- Remove asparagus tips and set aside. With a vegetable peeler, shave the asparagus lengthwise into thin strips. When asparagus gets too small to continue shaving, set aside.
- Chop the remaining asparagus into 1/2 inch (1 cm) pieces and place in bowl with the shaved asparagus and reserved tips.
- In a small bowl, whisk together the pesto, olive oil, lemon juice and zest. Pour the vinaigrette over the asparagus; scatter the asparagus tips and Parmesan curls overtop. Season with salt and pepper. Pack in a resealable container and keep chilled until ready to serve.
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- Shave asparagus into long strips using a vegetable peeler; thinly slice what can't be shaved. Add the asparagus, mâche (or spinach), endive, radishes and parsley to the dressing; toss to combine. Transfer to a platter. Sprinkle with Parmesan and garnish with shaved truffle, if desired.
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- Using a vegetable peeler, shave the asparagus into long, thin strips, and transfer to a large bowl.
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Reviews 12Servings 4Cuisine AmericanCategory Salad
- Use your vegetable/potato peeler to shave the asparagus. Shave each piece of asparagus individually by laying it flat on your cutting board, using one hand to hold one end and using the other hand to shave it. Place asparagus in a salad bowl.
- Make the dressing by combining all dressing ingredients in a small bowl and whisking them until smooth and emulsified, or by adding them to a jar and shaking.
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- Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the tip to the base (discard the outer peel). It takes a little practice, but it’s easy once you get the hang of it! Place the shavings in a bowl, and pat them dry to remove extra water. (You’ll have a lot of discarded pieces: you can save these and use them in a stir fry.)
- In a medium bowl, add the lemon juice. Then gradually whisk in the olive oil, 1 tablespoon at a time.
- Toss the vinaigrette with the asparagus shavings, Parmesan shavings, kosher salt and fresh ground black pepper. Top with lemon zest (here’s how to zest it!) and a few pinches of red pepper flakes. Taste, and add additional seasonings if desired.
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