Blades of Grass Asparagus Salad

See my original recipe here

photo by Karl Kuchs

With the recent arrival of the farmers market in my neighborhood, I know many will be taking home green stalks of asparagus to roast away in the oven, as we all seem to do every spring. However, why not update the classic dish?

Shaving asparagus changes the texture to thin whispers of freshness that look beautiful in the bowl. To shave them, simply hold each asparagus by its woody end and use a vegetable peeler to shave strands away from your body. The textures will vary, but shoot for thicker stalks in this recipe since they give the opportunity for more salad. As for the fennel in this recipe, you can use a vegetable peeler as well—though you’d want to shave towards your body instead—or simply slice thinly with a knife or mandoline. This salad is a great light lunch or one can serve it under scallops or chicken breast for a pretty spring dinner.

Ingredients

  • 2 tablespoons of walnuts
  • 1/2 bundle of asparagus
  • 1/4 of a bulb of fennel
  • 2 tablespoons of mixed minced herbs (chives, parsley
  • and mint are a nice combination)
  • 1 teaspoon fennel fronds
  • 2 tablespoons of olive oil
  • Salt
  • Freshly ground pepper

Preparation

Preheat your oven to 350 degrees. Place walnuts on a baking sheet and let them toast while you prepare the other ingredients.

Shave the asparagus stalks and add to a bowl. Thinly slice or shave the fennel and add to the same bowl.

In a small cup or bowl, add the herbs and fennel fronds. Slowly drizzle in the olive oil, whisking with a fork until the mixture is well combined. Season the dressing with salt and pepper.

Remove the walnuts from the oven after 6–8 minutes, or when warm and slightly toasted.

Add the walnuts to the salad and toss in the dressing with tongs. Serves 1–2 people.

How to you like to cook your asparagus?

Advertisements

One thought on “Blades of Grass Asparagus Salad

  1. I’ve always been a fan of roasting asparagus but now I even like to blanch them and then eat them cold and plain or David likes dipping them in hummus. Pretty much I like asparagus any way.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s