Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, March 31, 2015

Shaved Asparagus with a Lemon Shallot Vinaigrette

I think the most difficult part of putting out a holiday meal is the timing; everything has to be hot but not overcooked. So spare yourself the shame of mushy asparagus this holiday weekend and give this shaved salad a try.

Start a day ahead of time with the vinaigrette by mixing together some extra virgin olive oil, fresh lemon juice, champagne vinegar, minced shallot, and salt and pepper. For the asparagus use your vegetable peeler to shave each spear individually into long thin shavings then set aside in a bowl. This part doesn't go very quickly, a glass of wine helps.

Before serving toss the shavings together with the vinaigrette then salt and pepper to taste. And depending on what else you’re having some toasted pine nuts or shaved Parmesan are nice additions.

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