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    Home » Salads

    Shaved Asparagus Salad with Balsamic Syrup & Almonds Recipe

    Published: May 25, 2011 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 43 Comments

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    Shredded 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.

    ShreddedAsparagusSalad1

    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.

    ShreddedAsparagusSalad2

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

    ShreddedAsparagusSalad3

    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.

    Printable recipe

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      Reader Interactions

      Comments

      1. Rich

        April 22, 2012 at 5:00 pm

        There's no mention that the asparagus is cooked in any way
        so this is a raw asparagus salad????
        please confirm

        Reply
        • Dara (Cookin' Canuck)

          April 23, 2012 at 9:54 pm

          Hi Rich. Yes, this salad is indeed raw.

          Reply
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