Fresh Asparagus Ribbon Salad
1 bunch asparagus
pine nuts, toasted
Parmigiano Reggiano, shaved
1/4 cup olive oil
2 Tbsp apple cider vinegar
juice of 1/2 fresh lemon
pinch of kosher salt
fresh ground pepper
1/2 tsp dijon mustard
dash of cayenne
  1. Wash arugula and spin dry with our favorite salad spinner (see below) and place into a large salad bowl.
  2. Mix dressing by whisking all vinaigrette ingredients together.
  3. Wash asparagus, snap off woody stems and carefully peel into ribbons. 
  4. Using our favorite vegetable peeler, (see below) create ribbons by peeling from the bottom of the stalk and moving upward toward the tip.
  5. Toast pine nuts in a non-stick skillet over medium-high heat. Stir and toast until golden brown. 
  6. Using a vegetable peeler, shave Parmigiano Reggiano into thin ribbons.
  7. Add all ingredients to salad bowl, toss with vinaigrette and marinate for 10-15 minutes before serving.


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