Shaved Asparagus Salad with Balsamic Syrup & Almonds Recipe

In the spring, we tend to eat asparagus until it feels like our skin is going to turn green. To avoid the inevitable overload, I try to dream up new ways of preparing the popular vegetable. Typically, I grill it with some olive oil, salt and pepper or steam it, as in Asparagus with Hazelnuts and Dried Cherries. Paired with a bright vinaigrette, a handful of stalks can turn into a really special side dish.

As much as I enjoy our standard asparagus preparations, a recipe that I came across last spring continued to haunt my vegetable subconscious (everyone has one of those, right?) Food & Wine Magazine featured a recipe of Shaved Raw Asparagus with Parmesan Dressing by Chef Mark Ladner of New York's popular restaurant, Del Posto. The photo showed thin strips of asparagus presented as a salad. I was intrigued.

Peeler in hand, I gently shaved strips from the stalks and tossed them with olive oil, salt and pepper to soften. Meanwhile, a saucepan of balsamic vinegar bubbled gently on the stove, reducing the dark liquid to a thick, syrupy sauce. The syrup drizzled slowly onto the bright green shavings, touching each strip with a hint of savory sweetness. Toasted almonds lent a crunch and nuttiness to finish.

Prepared in this way, the asparagus takes on a completely different texture than when it is grilled or steamed. The tender crunch of the salad is a refreshing surprise and works well as a starter course or accompaniment to the main meal. With few ingredients and simple techniques, this dish comes together very quickly.

The recipe:

For the balsamic syrup, pour the balsamic vinegar into a medium saucepan set over medium heat. Bring the vinegar to a simmer and cook, swirling occasionally, until it becomes syrupy and reduces to about ¼ cup, 10 to 15 minutes. Remove from heat.

Using a vegetable peeler, peel the asparagus stalks into thin strips. The easiest way to do this is to lie the asparagus flat on a cutting board and run the peeler along the length of the asparagus.

Place the asparagus strips in a medium bowl and gently toss with olive oil, salt and pepper. Let sit for 5 to 10 minutes to allow the asparagus to soften slightly.

Divide the asparagus across 4 plates and drizzle each with desired amount of balsamic syrup and sprinkle with toasted almonds. Serve immediately.

Other asparagus recipes:

Crustless Asparagus Quiche with Feta Cheese
Dijon Chicken Salad with Asparagus
Asparagus with Hazelnuts & Dried Cherries

Shaved Asparagus Salad with Balsamic Syrup & Almonds

¾ cup balsamic vinegar
1 lb. asparagus, tough ends and tips cut off
3 tablespoon extra-virgin olive oil
Generous pinch kosher salt
Pinch freshly ground black pepper
¼ cup slivered almonds, lightly toasted

For the balsamic syrup, pour the balsamic vinegar into a medium saucepan set over medium heat. Bring the vinegar to a simmer and cook, swirling occasionally, until it becomes syrupy and reduces to about ¼ cup, 10 to 15 minutes. Remove from heat.

Using a vegetable peeler, peel the asparagus stalks into thin strips. The easiest way to do this is to lie the asparagus flat on a cutting board and run the peeler along the length of the asparagus.

Place the asparagus strips in a medium bowl and gently toss with olive oil, salt and pepper. Let sit for 5 to 10 minutes to allow the asparagus to soften slightly.

Divide the asparagus across 4 plates and drizzle each with desired amount of balsamic syrup and sprinkle with toasted almonds. Serve immediately.

Serves 4.

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