I found this little gem on the Net a few years ago, and it was such a foreign, yet intriguing
idea to me that I simply had to try it. I'm really glad I did, because it is so good that
it has pretty much become a staple in my arsenal of go-to dishes.
Ingredients:
· 1 bunch fresh asparagus
· 1/4 cup lemon juice
· 1/4 cup extra virgin olive oil
· Salt & fresh ground pepper to taste
· 2-3 oz shaved parmesan cheese
· 1/4 cup sliced almonds - toasted
Preparation:
Lay one asparagus stalk on cutting board, hold by the base and using a vegetable peeler make thin ribbons by "peeling" from base to tip. When half-way through, turn stalk over and do the other half. Discard the base end and center if too thick .
Shave parmesan using an ordinary cheese grater.
Place the almonds in a nonstick frying pan over medium heat. Toss them frequently and do not leave unattended as you want the almonds toasted, not charred
Blend lemon juice and olive oil; pour over asparagus in bowl. Add salt & pepper, toss and taste. Adjust seasoning if needed.
Arrange salad on plate. Add shaved parmesan and then top off with toasted almonds.
Blend lemon juice and olive oil; pour over asparagus in bowl. Add salt & pepper, toss and taste. Adjust seasoning if needed.
Arrange salad on plate. Add shaved parmesan and then top off with toasted almonds.
Blessed be... and happy cooking!