Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shaved Asparagus Salad

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Shaved Asparagus Salad Empty Shaved Asparagus Salad

    Post by Lobo Sun Jan 24, 2016 10:29 pm

    Shaved Asparagus Salad Img27l
    Shaved Asparagus Salad
    Shaved Asparagus Salad Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 4
    When tender young asparagus come into season, take advantage of their delicate texture and flavor by serving the vegetable raw, as in this pretty salad that takes only a few minutes to prepare.






    • 57

    Ingredients:


    • 1 Tbs. pine nuts
    • 1 lb. (500 g) asparagus, tough ends trimmed
    • 1/4 cup (2 fl. oz./60 ml) olive oil
    • 3 Tbs. fresh lemon juice
    • Kosher salt and freshly ground pepper, to taste
    • Parmigiano-Reggiano cheese for shaving

    Directions:

    In a small fry pan over medium heat, toast the pine nuts, stirring them frequently, until lightly browned, about 5 minutes. Transfer to a plate to cool.

    While the pine nuts are cooling, working with 1 asparagus spear at a time, use a vegetable peeler to shave the spears lengthwise into long, thin strips. Transfer the asparagus shavings to a large serving bowl.

    In a small bowl, whisk together the olive oil and lemon juice. Pour the mixture over the asparagus and toss to coat. Add the pine nuts and toss again to combine. Season with salt and pepper to taste.

    Using a vegetable peeler, shave thin slices of Parmesan on top of the salad as desired. Serve immediately. Serves 4.

    Williams-Sonoma Test Kitchen

      Current date/time is Sun May 26, 2024 8:30 am