Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.
Recipe information
Yield
4 Servings
Ingredients
12
large asparagus spears (about 1 lb.), trimmed and peeled
1
/4 cup finely grated Parmesan plus a piece for shaving
1
1/2 Tbsp. fresh lemon juice
1
/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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Preparation
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.
Nutrition Per Serving
One serving contains: Calories (kcal) 181.8 %Calories from Fat 79.2 Fat (g) 16.0 Saturated Fat (g) 3.0 Cholesterol (mg) 5.0 Carbohydrates (g) 5.4 Dietary Fiber (g) 2.5 Total Sugars (g) 2.6 Net Carbs (g) 2.9 Protein (g) 5.5 Sodium (mg) 125.1