Do you have a favorite veggie recipe? I’m always looking for new ways to incorporate more veggies, so leave me a comment!
Shaved Asparagus Salad
Finely grated zest of 1/2 medium lemon
2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
2 teaspoons white wine vinegar
1 clove of fresh garlic, minced
Freshly ground black pepper
¼ cup of sliced almonds, divided
1 pound thick asparagus spears, tough bottoms removed
3 tablespoons extra-virgin olive oil
¼ cup packed grated Parmesan cheese, plus shaved pieces for serving
1 tablespoon finely chopped fresh Italian parsley leaves
Combine the lemon zest, lemon juice, vinegar, minced garlic, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
Meanwhile, toast the almonds in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)
Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper, as needed.
Add ¾ of the cooled almonds, dressing, grated parmesan, and parsley to the asparagus and toss to combine. Serve topped with parmesan cheese slices and the remaining almonds.