By Heidi Scheifley
Shaved Asparagus with Lemon Parmesan
All these years, asparagus has been green with envy, longing to be thrilled on a fork like spaghetti. We’re happy to report that dreams do come true. Shaving asparagus spears with a vegetable peeler and marinating them in lemon juice softens them and creates a tangle of noodle-like ribbons. It’s time to really let asparagus fulfill its destiny. Twirl away!
- 20 large asparagus spears
- 3 tbsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- salt and pepper
- 1/2 cup finely grated Parmesan
Snap off the tough ends off the asparagus. Working with one spear at a time, use a vegetable peeler to shave into long thin ribbons. It helps to hold the tip of the asparagus and press down firmly with the peeler. The tips can remain intact and do not need to be shaved.
Transfer the asparagus ribbons and tips to a bowl. You should have about 5 cups of asparagus.
In a small bowl, combine lemon juice and olive oil and whisk thoroughly to combine. Generously season with salt and pepper. Pour over asparagus and toss to coat. Set aside and allow to marinate for 30-60 minutes. Just before serving, grate fresh Parmesan and sprinkle over salad. Season with salt and pepper.
Cook’s tip: Forget the salt shaker; instead use a smal bowl and add pinches as you cook and taste. This way you’ll have more control over the amount.
From our best-selling cookbook Hollyhock Garden to Table.
Heidi Scheifley‘s experience with food over the past 15 years has brought her into kitchens around the world. She received certification as a Gourmet Natural Foods Chef at California’s Bauman College of Holistic Nutrition & Culinary Arts. Heidi has been a chef at Hollyhock and co-authored Hollyhock Garden to Table (Spring 2013). She spends her days growing food by the ocean, dreaming of goats and a wood-fired oven. cookscooperative.com