Shaved asparagus salad with pecorino
Indulge in the freshness of shaved asparagus paired with savory pecorino cheese in this delectable salad bursting with vibrant flavors.
Ingredients:
- 1 bunch meaty asparagus (at least 12 stalks), preferably very fresh springtime asparagus, rinsed and dried
- 1 tablespoon best quality extra virgin olive oil
- 1 tablespoon Meyer lemon-infused extra-virgin olive oil
- 1 tablespoon fresh Meyer lemon juice, or regular lemon juice
- Pinch truffle salt, optional
- coarse sea salt, to taste
- freshly milled black pepper, to taste
- 1/2 cup thinly shaved pecorino cheese
Instructions:
- Cut off the hard parts of the asparagus. Slice the asparagus very thinly at a steep angle from the base. Once you get to the tops, cut them in half lengthwise. Put them in a small bowl.
- Pour over the olive oil and lemon juice, then add truffle salt, if preferred, sea salt, and pepper. Gently mix everything together. Put in half of the pecorino cheese, mix again.
- Divide the asparagus onto four plates. Sprinkle the rest of the cheese on top. Serve right away.
Summary:
- Calories: 545 kcal
- Fat: 45 g
- Protein: 26 g
- Carbs: 13 g
- Potassium: 544 mg
- Magnesium: 61 mg