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.
Rich
There's no mention that the asparagus is cooked in any way
so this is a raw asparagus salad????
please confirm
Dara (Cookin' Canuck)
Hi Rich. Yes, this salad is indeed raw.