This vibrant, lemony salad is best prepared with farm-fresh asparagus, which is seasoned and served raw in this recipe. Look for brilliant green shoots with stiff, tight tips. Buy it while it’s in season at your local farmer’s market.
Ingredients
1 pound asparagus, fresh
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil (extra virgin)
kosher salt, 1/8 teaspoon
1/8 teaspoon black pepper, freshly ground
1 tbsp. shaved Parmesan
8 chives, fresh
Directions
- Remove and discard the rough ends of the asparagus.
- Make long, thin ribbons of asparagus using a vegetable peeler. Pour into a large mixing basin.
- Whisk together the lemon juice, oil, salt, and pepper in a small bowl. Toss the asparagus ribbons with the dressing.
- Shave thin slices of fresh Parmesan (approximately 1 tablespoon) with a vegetable peeler and spread over the salad.
- Cut the chives into tiny pieces and scatter them over the salad using kitchen shears.
Information about nutrition (per serving)
This recipe serves 4 people.
- 70 calories
- 4 g total fat
- 1 g saturated fat
- 0 g trans fat
- 4 g protein
- 7 g total carbs
- 3 g fibre
- 2 g sugar
- 0 mg cholesterol
- 95 mg sodium