The Recipe Box #10: Shaved Asparagus Salad
Feat. lemony fried breadcrumbs and a punchy shallot dressing
Hi!
Asparagus season is still going strong and so is my love for it. Right now it’s so sweet and tender and I can’t stop eating it, which has led me to this week’s desire to eat it raw. I love shaving it into thin ribbons and treating it almost like pasta, but NEVER as a substitute–this is a zoodle-free, pasta-stanning zone. Instead, I toss it in a garlicky shallot dressing with some spring onions, any herbs I have lying around (this week it was mint and garlic chives), and top it exactly how I would a bowl of pasta: with lots of lemony, olive oil-fried breadcrumbs, some shavings of salty, hard cheese like pecorino or parmesan, more herbs, and some flaky salt and cracked pepper. I find it truly delightful to eat this way–the thin, swirling the sweet, thin ribbons around my fork like pappardelle, picking up bits of crispy breadcrumbs, punchy dressing, sharp onions, and nutty parmesan along the way.
This is an excellent–dare I say FUN–dinner salad that you could pair with some crispy-skinned chicken thighs sliced off the bone, or a soft boiled egg if you want to add a little extra protein. Otherwise I’d serve it alongside just about any springy main. It makes a downright glamorous lunch if you have a little time to spend shaving some asparagus spears with a vegetable peeler (again, FUN!). It’s a nice way to switch things up on the salad front, which can absolutely get very boring after a while when you’re making the same few recipes over and over. It feels very much like a Restaurant Salad to me, which is one of my favorite genres of food. I hope you find some time to make it this week, and I hope you love it.
Shaved Asparagus Salad
SERVES TWO AS A MAIN, FOUR AS A SIDE
INGREDIENTS
1/3 cup olive oil, plus 2 tablespoon
1/2 cup panko breadcrumbs
1 lemon, zested and juiced
1 small shallot, minced
1 clove garlic, minced
2 tsp dijon mustard
1 bunch asparagus, thinly shaved lengthwise with a vegetable peeler (thicker asparagus are easier to shave)
1 spring onion or 2 scallions, thinly sliced on the bias
1/4 cup tender herbs, thinly sliced (mint, chives, basil, and parsley all work great)
Shaved parmesan or pecorino, for serving (I use a vegetable peeler for this, too)
DIRECTIONS
In a small skillet, heat 2 tbs olive oil over medium heat. Add breadcrumbs, season with salt and pepper, and cook, stirring often, until golden brown and very crispy, about 5 minutes. Stir in the zest of 1 lemon, and transfer to a small bowl.
In a large bowl, combine the minced shallot and garlic, dijon, and lemon juice. Season with salt and pepper. Slowly whisk in 1/3 cup olive oil until emulsified. Add the asparagus ribbons and spring onions to the bowl, and toss until well-coated. Divide among bowls and top with herbs, breadcrumbs, shaved parmesan, flaky salt, and pepper. Enjoy!
Pairings
Here’s Nico’s playlist of the week! A little something to make peeling asparagus feel more exciting.
I hope you have a wonderful week! If you have any questions about this recipe (or any others), respond to this email or drop them in the comments. Keep tagging me in your photos on Instagram when you make them! They make my heart swell. I’ll be back Friday with another snack recipe.
Love,
Jane
