Shaved Asparagus Salad with Arugula & Pistachios

By Sarah Entwistle, @supperbysarah_
Shaved Asparagus Salad with Arugula & Pistachios
Serves
4-6
Ingredients
Get ready to elevate your salad game with this fresh and vibrant dish that celebrates spring’s star: asparagus. This versatile recipe can shine on its own, but you can also toss in some juicy shrimp or chicken for an elevated meal. Experiment with using a mix of green, white, and purple asparagus to create an eye-catching presentation, and play with texture by preparing them in two different ways. Add a sprinkle of shaved parmesan for a nutty kick and toss in roasted pistachios for a satisfying crunch and depth of flavor. Tie it all together with a drizzle of this simple yet zesty vinaigrette, which is completely customizable based on whatever citrus or herbs you have on hand. This spring salad isn’t just fresh; it’s a blank canvas for your creativity!

Special Equipment:
Food processor
Peeler
Squeeze bottle (optional)

Ingredients:
1 bunch asparagus
1 container arugula
4 oz pistachios
2 oz parmesan cheese
1 lemon
1 shallot
1 tablespoon dijon mustard
1 tablespoon honey
1/4 cup olive oil
Procedure
Method:
  • Prepare the ingredients
Preheat the oven to 350 degrees fahrenheit. Wash and dry the fresh produce. Zest the lemon; cut in half crosswise and squeeze the juice into a bowl. Snap off the woody stems from the asparagus stalks. Cut off the pointed tips and place in a bowl. Peel the shallot; trim the ends and roughly chop. Using a peeler, shave the parmesan into thin, paper-like pieces.
  • Shave the asparagus
Using a peeler, shave the asparagus stalks into ribbons. Holding the base of the stalk with one hand, run the peeler up from about 1/2 inch from the bottom all the way through the spear. Continue, rotating the asparagus 90° each time you shave, until each stalk is shaved through, discarding the ends. Place shavings in a large bowl and top with half the lemon juice and a pinch of salt; toss to combine.
  • Toast the nuts
Place the nuts on a sheet pan and toast in the oven for 5 to 7 minutes, or until light browned and fragrant. Remove from the oven and let cool. Once cool, roughly chop.
  • Make the dressing
Meanwhile, add the diced shallot, mustard, honey, the remaining lemon juice, lemon zest, olive oil, and a big pinch of salt to a food processor. Pulse until smooth; taste then season with salt if desired.
  • Toss and serve
To the bowl of shaved asparagus, add the arugula, parmesan shavings, roasted pistachios, and a drizzle of salad dressing; season with salt. Toss to combine; add more salad dressing if necessary. Serve immediately, as the arugula will get soggy if dressed for too long.
 

Shaved Asparagus Salad with Arugula & Pistachios

By Sarah Entwistle, @supperbysarah_
Serves
4-6
Ingredients
Get ready to elevate your salad game with this fresh and vibrant dish that celebrates spring’s star: asparagus. This versatile recipe can shine on its own, but you can also toss in some juicy shrimp or chicken for an elevated meal. Experiment with using a mix of green, white, and purple asparagus to create an eye-catching presentation, and play with texture by preparing them in two different ways. Add a sprinkle of shaved parmesan for a nutty kick and toss in roasted pistachios for a satisfying crunch and depth of flavor. Tie it all together with a drizzle of this simple yet zesty vinaigrette, which is completely customizable based on whatever citrus or herbs you have on hand. This spring salad isn’t just fresh; it’s a blank canvas for your creativity!

Special Equipment:
Food processor
Peeler
Squeeze bottle (optional)

Ingredients:
1 bunch asparagus
1 container arugula
4 oz pistachios
2 oz parmesan cheese
1 lemon
1 shallot
1 tablespoon dijon mustard
1 tablespoon honey
1/4 cup olive oil
Procedure
Method:
  • Prepare the ingredients
Preheat the oven to 350 degrees fahrenheit. Wash and dry the fresh produce. Zest the lemon; cut in half crosswise and squeeze the juice into a bowl. Snap off the woody stems from the asparagus stalks. Cut off the pointed tips and place in a bowl. Peel the shallot; trim the ends and roughly chop. Using a peeler, shave the parmesan into thin, paper-like pieces.
  • Shave the asparagus
Using a peeler, shave the asparagus stalks into ribbons. Holding the base of the stalk with one hand, run the peeler up from about 1/2 inch from the bottom all the way through the spear. Continue, rotating the asparagus 90° each time you shave, until each stalk is shaved through, discarding the ends. Place shavings in a large bowl and top with half the lemon juice and a pinch of salt; toss to combine.
  • Toast the nuts
Place the nuts on a sheet pan and toast in the oven for 5 to 7 minutes, or until light browned and fragrant. Remove from the oven and let cool. Once cool, roughly chop.
  • Make the dressing
Meanwhile, add the diced shallot, mustard, honey, the remaining lemon juice, lemon zest, olive oil, and a big pinch of salt to a food processor. Pulse until smooth; taste then season with salt if desired.
  • Toss and serve
To the bowl of shaved asparagus, add the arugula, parmesan shavings, roasted pistachios, and a drizzle of salad dressing; season with salt. Toss to combine; add more salad dressing if necessary. Serve immediately, as the arugula will get soggy if dressed for too long.