Starter that’s delicate, tangy, cheesy and refreshing! Perfect start to your loaded meals or even a side to any grilled meat, seafood, crusty bread or any dish!
Flavourful raw asparagus dish that is rich in taste and texture. With fresh ingredients and the creamy and zesty taste of lemon, savour the fresh taste with the essence of creamy and mouth-watering flavours that are hard to resist. A raw asparagus dish with less effort and less time to prepare
Evolving from the world of seasonal and minimalist cuisine, and a closer look at health came raw, fresh greens (Shaved Raw Asparagus with Parmesan Dressing recipe) being served at the tables in the early 2000s. Asparagus, serving as both food and medicine during the times of ancient Egyptians, Greeks and Romans, can be traced back to being cultivated for thousands of years. Traditionally, Asparagus (blanched, steamed or grilled) was used especially in French and Italian cuisines
The late 20th century saw a rise in the use of raw and shaved vegetables in salads (like fennel, zucchini, and asparagus) in California and Mediterranean-inspired cuisine. Shaved vegetables gained popularity as they imparted the preservation of pure flavours and textures.
Parmesan cheese, being an important element in Italian cuisine, came to the limelight and was served as dressing (along with lemon, olive oil, mustard, etc.) on these salads, adding a crisp and tangy taste to the contrasting bitter taste of asparagus
The Salad in itself is unique as it aims to highlight the individual quality of its contents, their freshness and the importance of raw vegetables, creating a health-conscious environment.
Ingredients
Salad:
- Salt (to taste)
- Fresh Asparagus(1lb)
- Arugula or baby greens(handful)
- Cracked black pepper (to taste) Parmesan
Dressing :
- Parmesan cheese (1/3rd cup)
- Fresh lemon juice (2 tablespoon)
- Dijon mustard (1 teaspoon)
- Garlic clove (1, minced)
- Extra-virgin olive oil (1/3rd cup)
Procedure
Step 1: Prepare the Asparagus
Trim the end of each Asparagus and hold it by the woody end and peel it lengthwise using a vegetable peeler. Asparagus would be now in ribbons. Place the ribbons in a large bowl and discard the tough ends aside (will be used in stock)
Step 2: Dress
In a small bowl, mix lemon juice, Dijon mustard, garlic and Parmesan. Drizzle some olive oil and whisk until they form a smooth mixture together. Add in little salt, lemon juice, and mustard (if needed)
Step 3: Toss and Mix
Drizzle the dressing to the bowl of shaved asparagus and toss the bowl to evenly coat each asparagus. Add arugula, if you’re using it(can be skipped as well)
Add in some shaved Parmesan cheese and add black pepper (if needed)
Tips
- You can also add roasted pine nuts or almonds for some extra crunch in your salad
- You can also add Crispy prosciutto or pancetta for extra salty taste
- You can also add soft boiled eggs to add to the richness of your salad
