You’ll never eat steamed or roasted Asparagus again! This recipe uses several techniques to prepare the asparagus, which makes the salad seem complex for a one-ingredient salad with cheese and dressing. 



Directions: Cut off the woody bottoms of the asparagus spears; discard. Cut off the flower ends and set aside. Use a vegetable peeler to remove each spear’s dark green outer skin; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds, and tips in a large bowl. Whisk olive oil and balsamic together and pour over asparagus. Toss with grated cheese. Top with shaved Parmesan. Serve immediately or chill for 1-2 hours.


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