Shaved raw asparagus salad with parmesan and lemon dressing
Enjoy a zesty mix of shaved asparagus and Parmesan cheese drizzled in a tangy lemon dressing. This refreshing salad is a true taste sensation.
Ingredients:
- 1 bunch asparagus (about 30 stems) washed and tough ends removed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- ½ cup shaved parmesan cheese
- ¼ teaspoon salt
- fresh ground pepper
Instructions:
- Remove the ends of the asparagus and set them aside for a different dish. You can use them in the future, maybe in a recipe like Asparagus Tips and Roasted Fennel that I might share later on.
- Using a vegetable peeler or your preferred peeling tool, carefully shave the asparagus spears by rotating and peeling them until you have peeled them as much as possible. There may be some small pieces and ends left, which you can save along with the tips for a later use.
- Combine the shaved asparagus with olive oil, lemon juice, and salt in a bowl. Cover the bowl and place it in the refrigerator for at least 30 minutes or up to 2 hours. The lemon juice will marinate and soften the asparagus.
- Take the bowl out of the refrigerator. Mix in the shaved parmesan cheese. Taste and adjust the seasoning with salt. Plate the asparagus and sprinkle a bit of freshly ground pepper over each serving. Enjoy your meal!
Summary:
- Calories: 637 kcal
- Fat: 46 g
- Protein: 37 g
- Carbs: 24 g
- Potassium: 1094 mg
- Magnesium: 105 mg