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 1/4 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:
Cookin’ Canuck’s Asparagus with Hazelnuts & Dried Cherries
Family Fresh Cooking’s Roasted Asparagus with Gruyere & Smoked Paprika
Steamy Kitchen’s Asparagus with Fried Egg & Parmesan Cheese
Creative Culinary’s Pasta with Peas, Asparagus & Bacon
Shaved Asparagus Salad with Balsamic Syrup & Almonds
3/4 cup balsamic vinegar
1 lb. asparagus, tough ends and tips cut off
3 tbsp extra-virgin olive oil
Generous pinch kosher salt
Pinch freshly ground black pepper
1/4 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 1/4 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.
Heather (Heather's Dish) says
girl, i have been needing to try shaved asparagus for the LONGEST time! the best part? i have asparagus in my fridge for tomorrow’s dinner! i can’t wait to make this fabulous recipe for the hubby 🙂
Averie (LoveVeggiesandYoga) says
Dara this looks great.. I love the method! I do the same thing with Brussels Sprouts and shaving them thin and making raw salads w/ them.
Your photos are gorgeous, as always!
Katrina says
This looks lovely. I’ve never shaved asparagus before and really want to try!
Jessica @ How Sweet says
This is such a pretty salad!
Maris (In Good Taste) says
This is brilliant and such a pretty salad!
Frank says
Great idea! I have some asparagus in the fridge right now. Will have to try this!
Pretend Chef says
Asparagus is a veggie that makes me giddy! I absolutely love when it makes an appearance in a recipe or even as a side dish. This sounds amazing and looks even better. This is a great way to switch up the standard for how I prepare it. Yummy!
Multiply Delicious says
Beautiful salad! I’m the same way when it comes to asparagus! Once it’s in season I make it all the time. It’s my very favorite veggie. What a great way to change up the preparation. I will have to try shaving asparagus soon. Sounds fabulous!
Niki says
I have a baking subconscious but I think this will develop my veggie subconscious .
torviewtoronto says
nice way to have asparagus delicious
Drick says
I know what you mean, between fresh green beans and asparagus, our blood should run green…. so good to have a new recipe, I’m loving this one… Thanks Dara
[email protected] says
That looks so good!! I eat too much asparagus, too, around this time of the year… thanks for giving me another asparagus recipe to add to my repertoire!
averagebetty says
I love asparagus! And this creative twist is just the right thing to get my husband to eat more of it… Thanks, Dara!
Garrett says
So, I’m bad in that I have never commented before, but I had everything for this at the office today. I just went and made it. Phenomenal. You did well with this. 😉
The Food Hunter says
What a wonderful salad.
Kalynskitchen says
I am loving the sound of this. I always like to nibble on the raw asparagus when I’m trimming it, so I know I’d like it.
[email protected] says
You are a genius my friend! You are such a great recipe developer that I don’t see a Cook in a Canuck cookbook very far away 🙂
PolaM says
I never tried to shave asparagus, but it sure looks like I should start! Looks great!
Alison @ Ingredients, Inc. says
Wow what a fantastic idea!
Lauren at Keep It Sweet says
This is such a gorgeous salad! It sounds wonderful.
[email protected] says
This looks so good. I have never shaved asparagus at home before, it seems like such a nice way to prepare it. Love the balsamic syrup!!
Amy | She Wears Many Hats says
Great idea! Gotta try it soon.
Wenderly says
That sounds divine. What a stunning way to prepare asparagus! I cannot wait to indulge in this delightful dish that is as much a treat for the eyes as it is the tum.
Angie says
Yum, I love it! I remember seeing a shaved asparagus pizza somewhere, never thought of a salad, great idea!
Dawn says
What a wonderful way to eat asparagus! I love this, will try soon 🙂
-Dawn
Yuri says
Beautiful salad, Dara 🙂
Tracey says
So beautiful Dara! I love asparagus but have never tried it this way.
[email protected] says
I love the simplicity of this elegant dish. Off to shave some asparagus! 😉
Sylvie @ Gourmande in the Kitchen says
The first time I saw a raw asparagus salad I was skeptical, but then I tried it and loved it. I can’t wait to try this version too.
Sarah Fowler says
Sounds yummy! Tonight I’m going to shave asparagus and toss it with toasted pecans and shaved Parmesan, and drizzle with aged balsamic vinegar…
Paula at Dishing The Divine says
I haven’t ever tried shaved asparagus either! The only way I can get the hubby to touch it is if it’s grilled with a balsamic sauce. I must see if I can get him to try it shaved with a similar sauce. 🙂
Erica says
I keep hearing about this shaved asparagus salad! (Ahem, Iron Chef.) Can’t wait to try it!
[email protected] says
What a beautiful and creative salad idea!
Maria @ Scandifoodie says
Beautiful flavours! I will have to try this when asparagus is back in season here.
Katherine says
I love the simplicity of this dish, perfect for warm weather! I can’t wait to try it!
Heather @ Get Healthy With Heather says
Such a pretty recipe! A must make this summer 🙂
Shaina says
I am in love with shaved asparagus. This looks fabulous, Dara!
janet says
I have so much asparagus in my fridge it is crazy that I have resorted just to eating it raw. I am curious what the salt does to it in the salad. I love your choice of flavours though! I made an asparagus, strawberry and basil salad with a balsamic reduction which was superb as well. 🙂
janet @ the taste space says
I finally made the salad (using mosto cotto) and thought it was great! Thanks for the inspiration.
I wrote about it here: http://tastespace.wordpress.com/2011/07/23/asparagus-ribbon-salad-with-mosto-cotto-and-almonds/
Jennifer says
What a creative & beautiful dish! Love it!
Lee says
Wow! This is so yummy, and so simple! Thanks for a great recipe!!
Marly says
What a great recipe – so creative and tasty. Can’t wait to try it!
Rich says
There’s no mention that the asparagus is cooked in any way
so this is a raw asparagus salad????
please confirm
Dara (Cookin' Canuck) says
Hi Rich. Yes, this salad is indeed raw.