Shaved Asparagus Salad
This salad consists of shaved raw asparagus with Marcona almonds in a light classic dressing topped with shaved ricotta salata and crispy seasoned breadcrumbs.
Servings 4
Calories 305kcal
Ingredients
For the breadcrumbs:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- ½ cup plain breadcrumbs
- ¼ teaspoon garlic powder
- Kosher salt, as needed
For assembly:
- ¾ pound thick asparagus stalks
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar vinegar
- ½ teaspoon Dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ cup Marcona almonds
- 2 tablespoons shaved ricotta salata
Instructions
For the breadcrumbs:
- Heat a large nonstick sauté pan over medium-low heat, add the olive oil to the pan and heat through. Add the butter and allow to melt.
- Add the breadcrumbs and cook, stirring or shaking the pan frequently until the breadcrumbs are uniformly golden brown, about 4 minutes. Stir in the garlic powder and season with salt then remove to a bowl to cool.
For assembly:
- Trim the bottom ½” (1.3cm) from the stalks of asparagus. Use a mandolin or knife to carefully shave the stalks on the bias into paper thin strips.
- In a small bowl whisk together the olive oil, vinegar and Dijon mustard. Season with salt and pepper.
- In a medium mixing bowl toss the shaved asparagus with the dressing.
- Arrange the dressed asparagus on a serving platter or large bowl and top with breadcrumbs, Marcona almonds and shaved ricotta salata.
Video
Nutrition
Calories: 305kcal | Carbohydrates: 15g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 852IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg
