Most people don’t think of asparagus as a vegetable to eat raw, but this salad will change your mind.
The key is to use a vegetable peeler or mandoline to slice the asparagus thinly, and dress it with a lemony vinegrette. Asparagus loves lemon.
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Ingredients
- 20 spears fresh asparagus
- 1/4 cup toasted pumpkin seeds
- 1/4 cup toasted almonds crushed
- 1/2 cup finely grated parmigiano reggiano
- salt and pepper to taste
- 6 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tsp dijon mustard
- 1 tbsp honey
- 1 tbsp nutritional yeast
Ingredients
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Instructions
- Place asparagus, tips down, in a large measuring jug. Fill jug with hot tap water and let soak 10 minutes. Shake asparagus to loosen any sand that may be in tip.
- Meanwhile, add olive oil, lemon juice, mustard, nutritional yeast, and honey to a jar, with a pinch of salt and pepper. Shake jar vigorously to combine.
- Dry the asparagus and slice a small piece from the fat end. Taste to see if the skin is tough. If it is, lightly peel the fat end with the vegetable peeler. A couple inches will usually suffice.
- use vegetable peeler to make long strips of the asparagus from end to end. Adjust your pressure on the peeler to make strips thinner or thicker.
- Add asparagus to a large bown, with toasted nuts and pumpkin seeds. Note: The choice of nuts and seeds is yours. I've used cashews, peanuts, walnuts, and sunflower seeds with great results.
- Dress the salad in the bowl and top with a generous helping of parmesan when serving.
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