Shaved asparagus salad

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Photo: Page Turner E-cookbooks

Prep Time:
15 minutes
Cooking Time:
0 minutes
Servings:
4

A fresh and zesty great recipe for the warmer weather. You could substitute red wine vinegar for the lemon juice, and also add in other spring vegetables like sliced radishes, snap peas.

  • For the Shaved asparagus salad:
  •  Tags for<b>Shaved asparagus salad
  • Tags for Shaved asparagus salad
  • main ingredients:
  • asparagus Pageturner Cookbook
  • nuts Pageturner Cookbook
  • parmesan Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • Mediterranean Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Spring Pageturner Cookbook
  • Easter Pageturner Cookbook
  • dietary considerations:
  • vegetarian Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 1 bunch large asparagus, (not the small pencil thick)
      1⁄4 cup toasted nuts of your choice (pine nuts, walnuts, or almonds)
      lemon juice to taste
      zest of one lemon
      a splash of olive oil
      a handful salad mix or arugula
      Parmesan or crumbled feta
      Sea salt and pepper

    Directions

    Shave the asparagus into thin ribbons with a vegetable peeler or a slicer starting at the root end, shaving downwards towards the tip.
    Mix the shaved asparagus together with the salad mix or arugula and toss with the lemon juice, zest, olive oil, salt and pepper. Top with the toasted nuts and cheese.
    Serve immediately.

    Country cuisine Ecookbook(s) showing the recipe Shaved asparagus salad:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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