starters & sides Archives - Page 2 of 2

If you look back at my recipes, you’d probably think I only eat baked-goods. Seriously. I have a problem. But seriously, I eat a lot of vegetables too. They just usually aren’t as interesting to blog about. I changed my mind when I made this shaved asparagus salad the other day. Per usual, my farmer’s market boasted the most glorious produce and spring is prime asparagus time. (Yes, I meant to rhyme. Ha.) I adapted this recipe so I could incorporate the fresh garlic that I also got at the farmer’s market. I swapped in a few other items that I had on hand, and it worked. This is probably my new favorite salad. I’d never had raw asparagus before, but I think it's perfect for a salad because it holds up so well. I made this early afternoon and ate it for dinner and it only got better with time. 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 Ingredients: 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 Kosher salt 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 Directions: 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.

Work with Me

Shaved Asparagus Salad

Farmer’s Market Finds: Purple Carrots

Kale Sausage Potato Soup with Bacon

poshinprogress

Join Stacey on Instagram

poshinprogress