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
May 25, 2011 at 10:39 pmgirl, 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
May 25, 2011 at 10:53 pmDara 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
May 25, 2011 at 11:05 pmThis looks lovely. I’ve never shaved asparagus before and really want to try!
Jessica @ How Sweet says
May 26, 2011 at 4:52 amThis is such a pretty salad!
Maris (In Good Taste) says
May 26, 2011 at 6:40 amThis is brilliant and such a pretty salad!
Frank says
May 26, 2011 at 7:20 amGreat idea! I have some asparagus in the fridge right now. Will have to try this!
Pretend Chef says
May 26, 2011 at 7:23 amAsparagus 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
May 26, 2011 at 8:22 amBeautiful 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
May 26, 2011 at 9:31 amI have a baking subconscious but I think this will develop my veggie subconscious .
torviewtoronto says
May 26, 2011 at 9:41 amnice way to have asparagus delicious
Drick says
May 26, 2011 at 11:58 amI 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
Kate@Diethood says
May 26, 2011 at 12:47 pmThat 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
May 26, 2011 at 1:08 pmI love asparagus! And this creative twist is just the right thing to get my husband to eat more of it… Thanks, Dara!
Garrett says
May 26, 2011 at 1:23 pmSo, 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
May 26, 2011 at 2:18 pmWhat a wonderful salad.
Kalynskitchen says
May 26, 2011 at 2:28 pmI 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.
Prerna@IndianSimmer says
May 26, 2011 at 2:30 pmYou 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
May 26, 2011 at 2:31 pmI never tried to shave asparagus, but it sure looks like I should start! Looks great!
Alison @ Ingredients, Inc. says
May 26, 2011 at 2:34 pmWow what a fantastic idea!
Lauren at Keep It Sweet says
May 26, 2011 at 2:40 pmThis is such a gorgeous salad! It sounds wonderful.
Lindsey@Lindselicious says
May 26, 2011 at 2:51 pmThis 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
May 26, 2011 at 4:02 pmGreat idea! Gotta try it soon.
Wenderly says
May 26, 2011 at 4:07 pmThat 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
May 26, 2011 at 5:00 pmYum, I love it! I remember seeing a shaved asparagus pizza somewhere, never thought of a salad, great idea!
Dawn says
May 26, 2011 at 5:17 pmWhat a wonderful way to eat asparagus! I love this, will try soon 🙂
-Dawn
Yuri says
May 26, 2011 at 6:29 pmBeautiful salad, Dara 🙂
Tracey says
May 26, 2011 at 8:13 pmSo beautiful Dara! I love asparagus but have never tried it this way.
Sommer@ASpicyPerspective says
May 26, 2011 at 9:37 pmI love the simplicity of this elegant dish. Off to shave some asparagus! 😉
Sylvie @ Gourmande in the Kitchen says
May 27, 2011 at 3:09 amThe 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
May 27, 2011 at 6:47 amSounds 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
May 27, 2011 at 5:31 pmI 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
May 28, 2011 at 8:53 amI keep hearing about this shaved asparagus salad! (Ahem, Iron Chef.) Can’t wait to try it!
Angie@Angiesrecipes says
May 28, 2011 at 10:24 pmWhat a beautiful and creative salad idea!
Maria @ Scandifoodie says
May 29, 2011 at 2:45 pmBeautiful flavours! I will have to try this when asparagus is back in season here.
Katherine says
May 30, 2011 at 3:18 amI love the simplicity of this dish, perfect for warm weather! I can’t wait to try it!
Heather @ Get Healthy With Heather says
May 31, 2011 at 6:18 amSuch a pretty recipe! A must make this summer 🙂
Shaina says
May 31, 2011 at 1:42 pmI am in love with shaved asparagus. This looks fabulous, Dara!
janet says
Jun 1, 2011 at 4:33 amI 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
Jul 23, 2011 at 1:25 pmI 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
Jun 1, 2011 at 11:02 pmWhat a creative & beautiful dish! Love it!
Lee says
Jun 2, 2011 at 3:22 pmWow! This is so yummy, and so simple! Thanks for a great recipe!!
Marly says
Jun 3, 2011 at 9:26 pmWhat a great recipe – so creative and tasty. Can’t wait to try it!
Rich says
Apr 22, 2012 at 5:00 pmThere’s no mention that the asparagus is cooked in any way
so this is a raw asparagus salad????
please confirm
Dara (Cookin' Canuck) says
Apr 23, 2012 at 9:54 pmHi Rich. Yes, this salad is indeed raw.