Shaved Asparagus Spring Salad with a Parmesan-Lemon Dressing

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Hi everyone, I have two announcements for you today! The first one is that for the rest of the summer (due to my internship) I will only be posting one recipe per week, on Wednesdays, instead of three.

The second one is that I will now be able to spend even more time on the recipes that I will share with you. So without further due, I present to you my new culinary crush: shaved asparagus salad!

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As you may have noticed, I love to play around with vegetables! I enjoy making noodles, couscous/rice, or even ribbons out of them! New shapes and forms are endless possibilities to completely rediscover a vegetable. It may even make it taste differently! So using ribbons again, here’s my new go-to spring salad! It’s refreshing, tasty, delicate, delicious, beautiful, and so on. I can’t stop raving about it because it’s that good. The dressing is also heavenly and, as always, the poached egg makes everything even better. I didn’t have any carrots, but I’m sure some extra ribbons would add a nice color and crunch to this asparagus salad. It’ll become one of your spring staple recipes for sure! Bon appétit!

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Total time: 30 min

Ingredients

  • 5 large green asparagus
  • 1 egg
  • 1 tbsp grated parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tbsp fresh lemon juice
  • lemon zest to taste
  • salt & pepper

Directions:

  1. Start by rinsing and drying the asparagus. Then, cut the tough/dry end of each one. To make the asparagus ribbons, hold each one by its head, and slowly peel the vegetable going downwards. You won’t be able to make ribbons out of the whole asparagus, as the vegetable eventually becomes too thin to make another one, so set the remaining parts (including the tip) aside.
  2. Next, heat some olive oil in a pan, and put water to a boil in a pot. Put the remaining asparagus parts in the pan, add some salt, and let them get a nice brown color.
  3. Meanwhile, make the dressing by mixing the parmesan, lemon juice, lemon zest, olive oil, and salt & pepper together.
  4. When the asparagus are caramelized and almost done, poach the egg. In the pot, bring the water back to a simmer, make circles (or a “whirlpool”) using a spoon, and drop the egg at the center of it. Keep the whole egg together with your spoon, and let it cook for 2 minutes before carefully removing it from the water with a slotted spoon.
  5. To plate, start with the asparagus ribbons, add the cooked asparagus, top with the poached egg, and drizzle with the Parmesan-Lemon dressing. Adjust the seasoning and enjoy!

TIP: If you’re in a hurry, you can omit the caramelized asparagus and just toss the ribbons with the dressing. You can use the leftover asparagus parts in a fritata, omelet, or pasta dish the next day. You can obviously also omit the poached egg!

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Temps total: 30 minutes

Ingrédients

  • 5 asperges vertes (larges)
  • 1 oeuf
  • 1 c/s de parmesan rapé
  • 1 c/s d’huile d’olive
  • 1/2 c/s de jus de citron (frais)
  • zeste de citron
  • sel et poivre

Etapes:

  1. Commencez par rincer et sécher les asperges. Coupez les bouts secs. Pour faire des “rubans” tenez chaque asperge par la tête et pelez la vers le bas à l’aide d’un économe, et mettez-les de côté. Vous ne pourrez pas peler chaque asperges entièrement car elles deviendront trop fines, donc réservez ce qu’il vous reste (tête comprise).
  2. Mettez ensuite de l’huile à chauffer dans une poêle, et de l’eau à bouillir dans une petite casserole. Faites revenir les restes d’asperges dans la poêle, salez, et laissez les caraméliser à basse température.
  3. Pendant ce temps, préparez la vinaigrette en mélangeant le parmesan, le jus de citron et son zeste, l’huile d’olive, le sel et le poivre.
  4. Lorsque les asperges sont bien dorées, faites pocher l’oeuf. Ramenez l’eau à un léger frémissement, cassez l’oeuf dans un petit bol, dessinez des cercles dans l’eau avec une cuillère, et faites tomber l’oeuf au centre du tourbillon. Assurez vous que l’oeuf reste entier à l’aide d’une cuillère et laissez le cuire pendant 2 minutes avant de le sortir délicatement.
  5. Pour servir, commencez par les rubans d’asperges, ajoutez les asperges caramélisées, l’oeuf poché, et la vinaigrette au parmesan. Rectifiez l’assaisonnement et bon appétit!

TIP: Si vous êtes pressés, vous pouvez omettre les asperges cuites et vous contenter des rubans d’asperges avec la vinaigrette. Vous pouvez toujours utiliser les restes d’asperges dans une omelette, un plat de pates ou de riz le lendemain. Vous pouvez également vous passer de l’oeuf poché! 

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3 thoughts on “Shaved Asparagus Spring Salad with a Parmesan-Lemon Dressing

  1. This looks FABULOUS, Julie ! – many thanks. I’ll be patient and look forward to your weekly posts. Just make sure they’re as good as this one, yes ? [grin]

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