I didn't know raw asparagus could be incredible. Add bacon bits too if so inspired.
|1||whole lemon zest|
|3 tbsp||freshly squeezed lemon juice|
|3 tbsp||shallots, minced|
|salt and pepper to taste|
|5 tbsp||extra-virgin olive oil|
|4 tbsp||oil packed sun-dried tomatoes, minced|
|3 lbs||thick asparagus spears, untrimmed|
|1.5 cup||grated fresh Parmesan|
|8 tbsp||pine nuts, lightly roasted|
|2 tbsp||basil, coarsely chopped|
Combine lemon zest, lemon juice, shallot, salt, and pepper to taste. Beat in
olive oil, and add sun-dried tomatoes. Cover and refrigerate for up to 4
Hold asparagus by woody end, and shave it using a swivel-headed vegetable
peeler. Start above woody section and press gently but firmly. Not every
piece will be perfect. Shavings may be made a day in advance. Spread on
kitchen towel or paper towels, roll up, and store in plastic bag.
Just before serving, toss peelings with dressing. Mound on platter and
garnish with pine nuts, Parmesan and basil.
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