Chef Johns Shaved Asparagus Salad Recipes

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SHAVED ASPARAGUS SALAD



Shaved Asparagus Salad image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 bunch asparagus
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
4 to 5 strips shaved pecorino or Parmigiano-Reggiano

Steps:

  • Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
  • Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS



Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

  • Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
  • Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
  • Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
  • To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON



Wood Roasted Shaved Asparagus, Parmesan, Breadcrumbs and Lemon image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 bunch large or jumbo asparagus (can substitute with Brussels sprouts)
Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
1/2 ciabatta loaf, cubed (about 1 quart cubes)
2 cloves garlic, grated
2 tablespoons grated Parmesan, plus more for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
  • In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
  • Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
  • Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

SHAVED ASPARAGUS SALAD



Shaved Asparagus Salad image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 orange
1 bunch thick green asparagus (1 pound), trimmed and thinly sliced on the bias
4 ounces Pecorino Romano cheese, diced
2 tablespoons chopped chives
2 teaspoons white wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons toasted hazelnuts, whole or coarsely chopped

Steps:

  • Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
  • Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.

Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 463 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 13 grams, Sugar 6 grams

CHEF JOHN'S SHAVED ASPARAGUS SALAD



Chef John's Shaved Asparagus Salad image

When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.

Provided by Chef John

Categories     Asparagus Salad

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, or more to taste
24 large asparagus spears
salt and ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon vegetable oil, or as needed
4 ounces pastrami, sliced into thin strips

Steps:

  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g

SHAVED ASPARAGUS AND FENNEL SALAD



Shaved Asparagus and Fennel Salad image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

12 thick asparagus spears
1 bulb fennel
1/2 cup chopped fresh basil leaves
1/2 cup finely chopped walnuts
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Salt and freshly ground black pepper
Parmigiano-Reggiano, shaved

Steps:

  • Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.

Nutrition Facts : Calories 229 calorie, Fat 21 grams, SaturatedFat 3 grams, Sodium 172 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams

SHAVED ASPARAGUS AND PROSCIUTTO SALAD



Shaved Asparagus and Prosciutto Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Shave 1 bunch trimmed thick asparagus into ribbons using a vegetable peeler. Toss with the juice of 1 lemon and 3 tablespoons olive oil; season with salt and pepper. Top with torn prosciutto and shaved parmesan.

CHEF JOHN'S SHAVED ASPARAGUS SALAD



Chef John's Shaved Asparagus Salad image

When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.

Provided by Chef John

Categories     Asparagus Salad

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, or more to taste
24 large asparagus spears
salt and ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon vegetable oil, or as needed
4 ounces pastrami, sliced into thin strips

Steps:

  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g

CHEF JOHN'S SHAVED ASPARAGUS SALAD



Chef John's Shaved Asparagus Salad image

When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.

Provided by Chef John

Categories     Asparagus Salad

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, or more to taste
24 large asparagus spears
salt and ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon vegetable oil, or as needed
4 ounces pastrami, sliced into thin strips

Steps:

  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g

CHEF JOHN'S SHAVED ASPARAGUS SALAD



Chef John's Shaved Asparagus Salad image

When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.

Provided by Chef John

Categories     Asparagus Salad

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, or more to taste
24 large asparagus spears
salt and ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon vegetable oil, or as needed
4 ounces pastrami, sliced into thin strips

Steps:

  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g

CHEF JOHN'S SHAVED ASPARAGUS SALAD



Chef John's Shaved Asparagus Salad image

When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.

Provided by Chef John

Categories     Asparagus Salad

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, or more to taste
24 large asparagus spears
salt and ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon vegetable oil, or as needed
4 ounces pastrami, sliced into thin strips

Steps:

  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g

SHAVED ASPARAGUS SALAD



Shaved Asparagus Salad image

This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

12 ounces jumbo asparagus, tough ends trimmed
1 daikon (about 8 ounces), peeled
2 carrots, peeled
12 fresh mint leaves, thinly sliced
2 tablespoons freshly squeezed orange juice
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Using a vegetable peeler, peel long, thin slices of asparagus into a medium bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus; toss together. Sprinkle with mint.
  • In a medium bowl, whisk together orange juice, vinegar, and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper. Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.

CHEF JOHN'S SHAVED ASPARAGUS SALAD



Chef John's Shaved Asparagus Salad image

When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.

Provided by Chef John

Categories     Asparagus Salad

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, or more to taste
24 large asparagus spears
salt and ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon vegetable oil, or as needed
4 ounces pastrami, sliced into thin strips

Steps:

  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g

SHAVED ASPARAGUS SALAD



Shaved asparagus salad image

Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Starter

Time 25m

Number Of Ingredients 5

10 asparagus spears, trimmed
juice 1 lemon
30g lemon thyme sprigs, leaves stripped
6 slices prosciutto , torn
50g parmesan , shaved

Steps:

  • Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
  • To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.

Nutrition Facts : Calories 429 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.64 milligram of sodium

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From lcbo.com


SHAVED ASPARAGUS SALAD WITH MANCHEGO & ALMONDS RECIPE
Step 1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to bowl; toss gently to coat. Advertisement. Step 2. Combine 8 cups water and white vinegar in a large skillet; bring to a simmer.
From myrecipes.com


FOX 8 RECIPE BOX: SHAVED ASPARAGUS SALAD
2015-04-13 Chef Jamie Simpson from the Culinary Vegetable Institute shared a recipe for a salad that uses every part of a stalk of asparagus. Click here to learn more about an upcoming 6-course Asparagus ...
From fox8.com


SHAVED ASPARAGUS SALAD WITH COPPA RECIPE - LOS ANGELES TIMES
2012-04-07 1. Place the shaved asparagus and onion in a bowl and add about 4 tablespoons vinaigrette, tossing to coat. Set aside for a few minutes to soften the asparagus and onion. 2. Meanwhile, divide the ...
From latimes.com


SHAVED ASPARAGUS & AVOCADO SALAD: RECIPE | THE STAR
2012-08-23 Fine sea salt. With vegetable peeler, shave raw asparagus from bottom to top into long, thin slices. Divide between 2 salad plates. Cut …
From thestar.com


SHAVED ASPARAGUS SALAD | WILLIAMS SONOMA
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.
From williams-sonoma.com


SHAVED ASPARAGUS SALAD - SHAVED PARMESAN ASPARAGUS WITH EGGS
2020-03-20 Instructions. To make the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer. Add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
From howsweeteats.com


SHAVED ASPARAGUS SALAD - CHATELAINE
WHISK olive oil with lemon juice, lemon zest and salt in a large bowl.; PEEL 1 bunch asparagus into ribbons with a vegetable peeler. Add to bowl and toss until coated. SPRINKLE with shaved ...
From chatelaine.com


SHAVED ASPARAGUS SALAD WITH BALSAMIC SYRUP & ALMONDS RECIPE
2021-03-30 The recipe: For the balsamic syrup, pour the balsamic vinegar into a medium saucepan set over medium heat. Bring the vinegar to a simmer and cook, swirling occasionally, until it becomes syrupy and reduces to about ¼ cup, 10 to 15 minutes. Remove from heat. Using a vegetable peeler, peel the asparagus stalks into thin strips.
From cookincanuck.com


RECIPES/CHEF-JOHNS-SHAVED-ASPARAGUS-SALAD.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BEST SHAVED ASPARAGUS AND FENNEL SALAD RECIPES - FOOD NETWORK
2018-03-14 Step 1. Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve. appetizer.
From foodnetwork.ca


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