7.20.2014

Shaved Asparagus Salad



Well hello again! Sorry for the lack of posts lately, moving was an awfully long process for me (not a far one though, I've only moved ten blocks away). 


Admittedly asparagus is one of my all time favorite veggies. It's perfectly delicious when cooked with just a little bit of olive oil, salt and pepper. However, I thought I would try something new by shaving the spears with a vegetable peeler. The result was amazing. Rather than having a mouth full of one flavor, shaving it allowed me to combine it with a citrus vinaigrette, crispy pancetta, and creamy goat cheese. The combination of flavors is out of this world. 


I think I've made this salad four times since its conception... it's on our list of staples for the summer. 



Shaved Asparagus Salad
Yield: 4 Servings

Ingredients:
5 slices pancetta
1 lb asparagus
1/2 lemon, juice
1/8 cup olive oil
1 clove garlic, minced
2 oz goat cheese
kosher salt
black pepper
Directions:
Preheat your oven to 350 degrees. Lay the slices of pancetta onto a baking sheet, sprinkle them with salt and pepper. Place the baking sheet into the oven for 10 minutes.

To prep the asparagus, start by breaking the tough ends off of each stalk. Then use a vegetable peeler to shave the stalks of asparagus, you'll get about 5 pieces out of each stalk. 

Place a large saute pan over medium heat. Add the olive oil, lemon juice, minced garlic, and shaved asparagus. Allow it to cook for 6-8 minutes, tossing it once every couple of minutes. 

Once the asparagus is cooked, add it to a serving dish, crumble the goat cheese onto it and set the crispy pancetta on the side along with a few lemon slices.

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