Shaved Asparagus With Arugula And Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN



Shaved Asparagus With Arugula and Parmesan image

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 pound large or medium asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons fruity extra-virgin olive oil
Salt and pepper
6 ounces arugula, washed and dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)

Steps:

  • Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
  • In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
  • Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
  • With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram

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 WITH ARUGULA & PARMESAN



SHAVED ASPARAGUS WITH ARUGULA & PARMESAN image

Categories     Salad     Vegetable

Yield 4-6 servings

Number Of Ingredients 7

1/2 lb large or medium asparagus
2T freshly squeezed lemon juice
3 tsp fruity extra virgin olive oil
Salt & pepper
6 oz arugula, washed & dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)

Steps:

  • 1. Snap off and discard the tough ends of the asparagus. Using a mandoline, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons. 2. In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper. 3. Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing. 4. With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

POLENTA WITH ASPARAGUS, PEAS AND MINT



Polenta With Asparagus, Peas and Mint image

Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups polenta, coarse-grind cornmeal or corn grits (see Tip)
1 teaspoon fine sea or table salt, plus more as needed
4 to 6 tablespoons unsalted butter
1/4 cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
2 tablespoons extra-virgin olive oil, plus more as needed
2 large or 4 small shallots (or 1 small red onion), thinly sliced
3 thinly sliced garlic cloves
2 tablespoons dry vermouth or white wine
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups frozen or fresh peas (no need to thaw frozen peas first)
1/3 cup vegetable or chicken stock
1/2 cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
Freshly ground black pepper

Steps:

  • If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
  • Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
  • When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
  • As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
  • Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
  • Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
  • To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

SPAGHETTI WITH SHAVED ASPARAGUS



Spaghetti with Shaved Asparagus image

A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 6

Coarse salt and ground pepper
12 ounces spaghetti
1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
4 tablespoons butter
1 ounce Parmesan, shaved with a vegetable peeler

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
  • Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.

Nutrition Facts : Calories 476 g, Fat 15 g, Fiber 5 g, Protein 17 g

ARUGULA SALAD WITH SHAVED PARMESAN



Arugula Salad with Shaved Parmesan image

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

6 cups fresh arugula
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup shaved or shredded Parmesan cheese

Steps:

  • In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  • Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  • Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD



Pea, Asparagus And Arugula Chopped Salad image

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Steps:

  • Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
  • In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
  • In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE



Shaved Asparagus with Parmesan Vinaigrette image

Provided by Melissa Hamilton

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Easter     Picnic     Vegetarian     Low Cal     High Fiber     Mother's Day     Lunch     Parmesan     Asparagus     Spring     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

12 large asparagus spears (about 1 pound), trimmed and peeled
1/4 cup finely grated Parmesan plus a piece for shaving
1 1/2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.

SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH



Springtime Asparagus and Parmesan Sandwich image

Asparagus, fresh Parmesan cheese, and the buttery flavor of Boston lettuce - what could say 'spring' more? After a long winter, these are my Spring food fantasies!

Provided by DAKOTABEAR1

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 16m

Yield 6

Number Of Ingredients 8

1 bunch asparagus spears, trimmed and cut in half
⅓ cup water
12 slices French bread
¼ cup butter
⅓ cup mayonnaise
⅓ cup shaved Parmesan cheese
12 Bibb lettuce leaves
freshly ground black pepper to taste

Steps:

  • Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
  • Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

Nutrition Facts : Calories 343.5 calories, Carbohydrate 32.6 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 7.6 g, Sodium 536.9 mg, Sugar 3.1 g

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad With Shaved Parmesan image

This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine.

Provided by Scoutie

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb medium to thick asparagus, trimmed
1/2 lb mushroom, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil
fresh ground black pepper
1 bunch watercress, coarse stems discarded
1/4 lb piece parmesan cheese, room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.

Nutrition Facts : Calories 215.7, Fat 17.8, SaturatedFat 5, Cholesterol 16.6, Sodium 517.1, Carbohydrate 5.8, Fiber 2, Sugar 2, Protein 10.5

ARUGULA SALAD WITH SHAVED PARMESAN



Arugula Salad with Shaved Parmesan image

This clean, simple salad has lots of bright flavors from the red onion, lemon juice vinaigrette, and arugula. Serve it after the main course or put a new spin on it by adding grilled shrimp or using it as a pizza topping.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 bunch arugula, ends trimmed, cleaned well and completely dried
1/2 cup thinly sliced red onion
1/3 cup extra-virgin olive oil, plus more for serving
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground black pepper
12 to 16 long, thin slices Parmesan cheese

Steps:

  • Tear the large arugula leaves in half and place all the leaves into a salad bowl. Add the red onion and toss to combine.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad a little at a time until it is lightly coated. Divide the salad onto chilled salad plates. Top each plate with several slices of Parmesan cheese. Drizzle with olive oil and grind more pepper over. Serve immediately.

ARUGULA SALAD WITH SHAVED PARMESAN



Arugula Salad With Shaved Parmesan image

I love the taste of arugula in a salad, and this is just one of those salads that you can make for a lunch and have with a whole wheat roll, and enjoy to your hearts content -

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 bunch arugula, ends trimmed, cleaned well, completely dried
1/2 cup thinly sliced red onion
1/3 cup extra virgin olive oil, plus more for serving
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
fresh ground pepper
12 -16 slices parmesan cheese, cheese.slices (long and thin slices)

Steps:

  • Tear the arugula leaves in half, and place all the leaves in a salad bowl. Add the red onion, and toss to combine.
  • In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour over the salad a little at at time until it is lightly coated. Divided the salad onto chilled salad onto chilled salad plates. Top each plate with several slices parmesan cheese. Drizzle with olive oil, and grind more pepper over top. Serve immediately.

Nutrition Facts : Calories 169.2, Fat 18, SaturatedFat 2.5, Sodium 291.7, Carbohydrate 2.7, Fiber 0.3, Sugar 1, Protein 0.2

More about "shaved asparagus with arugula and parmesan recipes"

SHAVED ASPARAGUS, ARUGULA, AND PARMESAN RECIPE BY …
shaved-asparagus-arugula-and-parmesan-recipe-by image
2011-05-05 Directions. Using a mandolin, shave the asparagus into thin ribbons in a bowl. Roughly chop or tear them to break them apart. Add the arugula …
From thedailymeal.com
3.5/5 (6)
Estimated Reading Time 1 min
Servings 4


SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN — RECIPE
2012-04-28 Time: About 20 minutes 1/2 pound large or medium asparagus. 2 tablespoons freshly squeezed lemon juice. 3 tablespoons fruity extra virgin olive oil. Salt and pepper. 6 ounces arugula, washed and dried
From nytimes.com
Estimated Reading Time 50 secs


ASPARAGUS WITH SHAVED PARMESAN CHEESE DRIZZLED WITH BALSAMIC …
Trim stems off asparagus. Toss in 2 tsp (10 mL) of the marinade. Place on baking sheet and roast in a 400° F (200° C) oven until tender crisp – about 10 minutes. Transfer to serving platter and drizzle over rest of the marinade. Shave parmesan cheese over top. Tear over fresh basil leaves and serve.
From iga.net


SHAVED ASPARAGUS SALAD WITH PARMESAN AND PROSCIUTTO
2020-06-11 • Asparagus • Prosciutto • White Radish • Shaved Parmesan • Toasted Pine Nuts. Vinaigrette 6-8 Servings • 1/4 Cup Extra Virgin Olive Oil • 1/4 Cup White Wine Vinegar • 1/2 Tsp Dijon Mustard • 1-2 T Honey • Salt • Pepper . Salad 1. Wash and tear lettuce. 2. Slice radish and prosciutto. 3. Shave several asparagus. (I lay ...
From powfamcooking.wordpress.com


CANAL HOUSE SHAVED ASPARAGUS ARUGULA SALAD - ALEXANDRA'S KITCHEN
2015-06-02 Instructions. For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of boiling water, whisking constantly. Slowly drizzle in the olive oil, whisking constantly. Taste. Season with salt and pepper. For the salad, lay the spears flat on a cutting board and trim off the woody ends with a sharp knife.
From alexandracooks.com


ASPARAGUS, PEAS AND CUCUMBER ‘CACIO E PEPE’ - MSN.COM
2022-05-12 Prepare an ice bath with a fine-mesh sieve set over it to contain the peas. Add the peas to the boiling water and boil until crisp-tender and …
From msn.com


ARUGULA AND SHAVED PARMESAN SALAD WITH LEMON VINAIGRETTE
2017-07-31 Combine the arugula with spinach in a large bowl. Add the thinly sliced red onion and toasted pine nuts. Whisk the lemon vinaigrette well then drizzle some on top of the salad, to taste. Toss to coat the salad evenly. Place on serving plates then top with shaved Parmesan and freshly cracked black pepper, to taste. Serve and enjoy!
From fortheloveofcooking.net


ARUGULA, MARINATED BALSAMIC STRAWBERRIES, SHAVED PARMESAN …
2016-04-27 Three main ingredients, arugula, strawberries, and parmesan, will help you achieve this. Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque ...
From thedailymeal.com


SHAVED ASPARAGUS SALAD - A COUPLE COOKS
2019-05-10 Instructions. Make the shavings: Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the tip to the base (discard the outer peel). It takes a little practice, but it’s easy once you get the hang of it! Place the shavings in a bowl, and pat them dry to remove extra water.
From acouplecooks.com


SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE RECIPE
2010-04-11 Preparation. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add ...
From bonappetit.com


SHAVED RAW ASPARAGUS WITH PARMESAN DRESSING RECIPE
Step 1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Advertisement. Step 2. In a small bowl, mix the …
From foodandwine.com


RECIPE: SHAVED ASPARAGUS SALAD WITH LEMON AND PARMESAN
After the initial shaving of the asparagus, the salad comes together very quickly. For ease and speed, I suggest using a sturdy peeler. The “T” shape peelers do a good job, and the process ...
From foodnetwork.com


ASPARAGUS AND ARUGULA SALAD RECIPE | LEITE'S CULINARIA
2020-04-13 In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little. In a pan large enough to hold the asparagus …
From leitesculinaria.com


RECIPE: SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
2012-05-11 Using a mandoline, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons. 2. In a small bowl, whisk together the …
From mercurynews.com


ARUGULA SALAD WITH SHAVED PARMESAN THREE WAYS - FOODIECRUSH
1/2 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper. 4 cups arugula. 1/4 cup shaved Parmesan cheese. Instructions. In a large bowl, whisk together the olive oil, lemon juice, honey, and salt and pepper. Add the arugula to the bowl and toss. Top with the shaved Parmesan and more pepper taste. Makes 4 cups.
From foodiecrush.com


SHAVED ASPARAGUS SALAD WITH AGED GOUDA AND HAZELNUTS - RECIPE …
Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks. Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 ...
From finecooking.com


SHAVED ASPARAGUS, RADISH AND PARMESAN SALAD - DIABETES FOOD HUB
Directions. In a large salad bowl, whisk together lemon zest, lemon juice, Dijon mustard, garlic, ground black pepper, Parmesan cheese and olive oil. Trim woody ends off of asparagus and discard. Trim heads off asparagus and toss in the bowl with the salad dressing. Using a vegetable peeler, shave asparagus stalks lengthwise and toss with the ...
From diabetesfoodhub.org


SHAVED ASPARAGUS SALAD WITH ARUGULA AND ORANGE
2011-04-26 Chop bacon and add it to the skillet, browning until crisp. Remove bacon and drain on a paper towel, leaving the drippings. Add asparagus and shallot to the skillet and stir to coat. Cook for 5-6 minutes, or until asparagus softens and shallot is translucent. Add arugula to a large salad bowl. Add orange slices, vinegar and orange juice and mix ...
From howsweeteats.com


SAUTEED ASPARAGUS AND ARUGULA PESTO - RECIPEFORPERFECTION.COM
2015-09-22 Add the asparagus and toss to coat, then sprinkle with salt and pepper. Let cook, stirring occasionally, for about 10 to 15 minutes or until crisp-tender. While the asparagus cooks, chop the arugula very fine. Add it to a mixing bowl. Add the parmesan and a pinch of salt and pepper. Chop the walnuts finely and add to the bowl.
From recipeforperfection.com


ROASTED ASPARAGUS WITH SHAVED PARMESAN
2015-06-04 Preheat oven to 400 F. Wash asparagus and snap off the tough bottoms. Toss in olive oil and lay out on baking sheet. Roast for 5-10 minutes depending on the thickness of the spears and how well cooked you like your asparagus. Remove from oven and immediately sprinkle generously with salt, pepper and shaved Parmesan cheese.
From theartofdoingstuff.com


ASPARAGUS, PEAS, AND CUCUMBER 'CACIO E PEPE' RECIPE - PUREWOW
1 hour ago Add the peas to the boiling water and boil until crisp-tender and bright green. Strain and transfer to the ice bath. 2. Trim the ends off the cucumbers and shave into long ribbons using a Y-peeler. Add them to the ice bath to crisp up. 3. Preheat the broiler with the rack about 4 inches from the heating element. 4.
From purewow.com


SHAVED RAW ASPARAGUS WITH PARMESAN DRESSING RECIPE
2010-03-17 Directions. Using a vegetable peeler, shave the asparagus into long, thin strips, and transfer to a large bowl. In a small bowl, mix the Parmigiano …
From delish.com


SHAVED PARMESAN ASPARAGUS WITH EGGS - HOW SWEET EATS
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 WITH MUSHROOMS AND PARMESAN CRUMBLE RECIPE …
2014-03-07 Heat the oven to 400 degrees. Line a baking sheet with a silicon sheet or parchment paper. Spoon the grated Parmesan in 1-tablespoon …
From latimes.com


SHAVED ASPARAGUS WITH LEMON PARMESAN VINAIGRETTE
2011-06-05 Instructions. Use a vegetable peeler to shave each asparagus into nice thin strips. Put the grated cheese and lemon juice in a bowl and whisk in oil. Add a generous pinch each of salt and pepper. Pour the dressing over the shaved asparagus and toss to coat. Divide asparagus salad among plates. Use the peeler to shave a little more parmesan over ...
From framedcooks.com


SHAVED ASPARAGUS SALAD RECIPE - SHE WEARS MANY HATS
2019-01-24 Instructions. To make vinaigrette,* whisk together lemon juice, apple cider vinegar, olive oil, honey, and grated garlic. Add salt and pepper to taste. Set aside. Remove woody ends from asparagus. Use a vegetable peeler to shave asparagus into thin strips or “ribbons.”.
From shewearsmanyhats.com


ROASTED ASPARAGUS WITH SHAVED PARMESAN RECIPE | MYRECIPES
Preheat oven to 425°. Snap off tough ends of asparagus. Toss asparagus with olive oil, lemon juice, salt, and pepper. Place in a single layer on a nonstick baking sheet. Bake at 425° for 5 to 7 minutes or until asparagus is crisp-tender and lightly browned. Place asparagus on a serving platter; sprinkle evenly with Parmesan cheese.
From myrecipes.com


ROASTED ASPARAGUS SALAD WITH PARMESAN CROUTONS - CANADIAN LIVING
Let cool to room temperature. ( Make-ahead: Refrigerate in airtight container for up to 24 hours. Let stand at room temperature for 20 minutes before continuing with recipe.) Assembly: In large bowl, combine asparagus, tomatoes, arugula, spinach and croutons; add dressing and toss to coat. Serve immediately.
From canadianliving.com


BEST SHAVED ASPARAGUS AND PARMESAN SALAD RECIPE - COUNTRY LIVING
2020-02-11 Directions. Arrange asparagus on a platter. Drizzle with oil and lemon juice. Let stand 10 minutes. Top with pine nuts, raisins, and Parmesan. Season with salt and pepper. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information ...
From countryliving.com


ARUGULA AND SHAVED PARMESAN SALAD RECIPE | MYRECIPES
Instructions Checklist. Step 1. Mash garlic with 1/4 teaspoon salt. Advertisement. Step 2. Whisk together garlic paste, remaining 1/4 teaspoon salt, balsamic vinegar, and next 4 ingredients. Continue whisking, and slowly add oil until mixture is well blended. Step 3. Toss with arugula, and garnish, if desired.
From myrecipes.com


SHAVED VEGETABLE SALAD (EASY ARUGULA SALAD) - A BEAUTIFUL PLATE
2017-05-16 Instructions. In a large mixing bowl or salad bowl, whisk together lemon zest, lemon juice, extra virgin olive oil, kosher salt, and black pepper until emulsified. Add the carrot ribbons, shaved asparagus, sliced fennel, sliced mushrooms, and sliced radishes. Gently toss the vegetables with the lemon vinaigrette until evenly coated.
From abeautifulplate.com


ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE …
2005-02-28 Step 2. Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast ...
From bonappetit.com


SHAVED ASPARAGUS AND ARUGULA SALAD RECIPE - PCC COMMUNITY …
Directions. In a small bowl, mix together shallots, vinegar and mustard. While whisking continuously, slowly drizzle in oil to emulsify. Season with salt and pepper; set aside. Working on a flat surface, shave the asparagus with a vegetable peeler into thin ribbons by holding the tough end of the spear and peeling toward the tip.
From pccmarkets.com


SHAVED ZUCCHINI ASPARAGUS SALAD WITH LEMON VINAIGRETTE
2018-06-20 To a large bowl add shaved asparagus, zucchini ribbons, arugula, shaved parmesan, radishes and raw almonds. Set aside. To small bowl add mustard, honey, garlic clove, champagne vinegar, lemon juice, olive oil, salt and pepper. Using a whisk mix everything together until the dressing is emulsified. (the vinegar and oil no longer separate)
From joyfulhealthyeats.com


15+ EASY ASPARAGUS SIDE DISH RECIPES FOR SPRING | EATINGWELL
2022-02-28 This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans.
From eatingwell.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the best way to cook shaved asparagus?
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."
How to make arugula salad?
Directions. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
What to do with asparagus?
It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction. Snap off and discard the tough ends of the asparagus.
How do you use shaved Parmesan cheese for salad?
In a large bowl, whisk together the olive oil, lemon juice, honey, and salt and pepper. Add the arugula to the bowl and toss. Top with the shaved Parmesan and more pepper taste. Makes 4 cups. Use a vegetable peeler to shave long ribbons of fresh Parmesan cheese for this easy side salad.

Related Search