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Shaved Asparagus With Arugula and Parmesan

5.0(301)

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.

by David Tanis

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MediterraneanEasy, Quick

Servings

(4–6)

Total time

20 min

Calories / serving

113 kcal

Ingredients (7)

serves

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

Instructions (4 steps)

01Snap 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.
02In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
03Place 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.
04With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

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Rich recipe — supports nutrition-aware planning.