It’s All About Shaved Asparagus
I’ve been seeing shaved asparagus recipes everywhere and decided to join the bandwagon. Asparagus, salad greens and herbs are the only vegetables actively producing in our garden. So, naturally, my latest recipe is a salad. Plus, this is a good opportunity to use up some of our fresh herbs.
Yes, the asparagus will be consumed raw. It’s actually quite good raw; it’s crunchy and slightly sweet. Since the asparagus is shaved into very thin layers, it works well in a tossed salad.
How to Shave Asparagus
Fat stalks works the best. Select one that is mostly straight and grab a vegetable peeler.
Peel off the first outer layer (you won’t be using this layer). When you start on the next layer, I find it easiest to start the initial slice, then hold on to the fat end of the stalk while you glide the peeler all the way down to the tip. This will help prevent the stalk and peeler from slipping.
Continue peeling. When you can no longer make a clean, continuous slice, you are done with the stalk. Toss the remainder into your compost pin. I sliced 3 stalks of asparagus per serving.
Creamy Herb Vinaigrette
The key to making your vinaigrette creamy (without adding buttermilk or mayonnaise, etc) is to blend it with a food processor or blender. I use my immersion stick blender for this and it worked great. Unlike a traditional vinaigrette, this one will not separate once it’s settled.
Use whatever herbs you have in season or what is readily available at your local market. My vinaigrette had a combination of parsley, basil, chives, sage, rosemary, and lemon thyme. If you are not a fan of balsamic vinegar or olive oil, swap them out with something lighter. Add some fresh lemon juice to brighten the flavor. Making you own salad dressing is easy and I guarantee you won’t be buying the pre-bottled stuff anymore once you give this a whirl.
Pile up your salad greens and layer your shaved asparagus on top. Drizzle a generous serving of creamy herb vinaigrette and top with some chive flowers (yes, you can eat the flowers). Serve immediately.
This salad is wonderful on its own or as a side dish. Go ahead and add a grilled chicken breast on top. It’s salad for dinner tonight 🙂
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons rice vinegar
- 1/4 cup mixed seasonal herbs, chopped
- 1 garlic clove, finely chopped
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 pinch each salt & fresh ground pepper
- Combine all the ingredients into a food processor or blender. Process until creamy and smooth. Salt and pepper to taste.
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