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Uncooked asparagus might sound strange, but this is essentially an elegant take on slaw--slicing a firm vegetable like cabbage or carrot thinly to break down its cell walls and allow a tangy dressing to soak in.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
20 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lay asparagus on a cutting board. Trim and discard tough ends. Working with one stalk at a time, hold the asparagus by the trimmed end, and using a vegetable peeler, peel down the length of the spear through the tip. (Discard the first and last shavings from each piece).

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  • In a medium bowl, combine lemon juice, oil, shallot, salt and pepper. Add shaved asparagus, and toss gently to coat; let stand 10 minutes (not more).

  • Place asparagus on four salad plates. Use the vegetable peeler to shave the Pecorino over the asparagus. Top with the almonds and mint.

Nutrition Facts

160 calories; fat 13g; saturated fat 3g; carbohydrates 6g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 7g; vitamin a 892.1IU; vitamin c 9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 64.1mcg; vitamin b12 0.1mcg; sodium 274mg; potassium 298mg; calcium 169mg; iron 3mg.
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