Raw Asparagus Ribbon Salad with Meyer Lemons & Parmesan Recipe

Asparagus Ribbon Salad with Meyer Lemons by The Hungry Goddess

Asparagus and I have a cautious relationship. I want to love it wholeheartedly, but instead, I am a bit reserved and save the bulk of my love for raw asparagus.  Cooked asparagus stalks tend to taste mushy to me, unless properly prepared.

I do love the tips so when using asparagus tips in a recipe (like Pasta with Spring Vegetables and Sardines), I reserve the stalks to make this super simple, super healthful, super yummy salad.  It is especially good in Spring when the asparagus are so tender and flavorful!  Meyer Lemons recently arrived in the Hungry Goddess kitchen thanks to Frieda’s Produce and this was a perfect use.  The Meyer lemons gave a sweet acidity to this salad versus the sharper acidity of regular lemons.

Welcome to raw asparagus ribbons anointed with Olive Oil and Meyer lemon juice, sprinkled with red pepper flakes and sea salt, and adorned with shaved Parmesan.  See how simple?  Let’s eat.

Ingredients:

  • 1 pound asparagus, washed and ribboned with a peeler
  • 1 lemon halved
  • Olive Oil
  • Red Pepper Flakes
  • Sea Salt
  • Cracked Pepper
  • 1 – 2 oz Parmesan Reggiano cheese
  • you could add sliced fennel or pine nuts as well!
Directions:
  1. Using a vegetable peeler, shave thin asparagus ribbons from stalk to tip.
  2. Discard the tips and tough ends when done.
  3. Pile the asparagus ribbons on a salad plate.
  4. Squeeze some lemon juice over the fennel and asparagus (to taste) and drizzle lightly with olive oil.
  5. Salt and Pepper to taste.
  6. Sprinkle with pepper flakes to taste.  I like a bit of heat but not too overwhelming.
  7. Toss gently with your hand.
  8. Shave some Parmesan and place on top of each salad.
  9. Serve and EAT!
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About Kimberly Moore - The Hungry Goddess Herself

6 Responses to “Raw Asparagus Ribbon Salad with Meyer Lemons & Parmesan Recipe”

Read below or add a comment...

  1. Why do I feel like adding a poach egg on top of this? 😉

    Bravo on another yummy and gorgeous recipe creation, Kimberly!
    Oakley @ Frieda’s recently posted..U.S. News & World Report Encourages Fruit ConsumptionMy Profile

  2. Another glorious recipe Sara. So refreshing. Personally I loved this adding of asparagus.
    Minnie@thelady8home recently posted..Celebrating St Paddy’s with Leprechaun Mint LimeadeMy Profile

    • Sara Teixido - Home Cooking Goddess says:

      Thank you for the compliments Minnie. However, I want to alert you that the compliments should go to the Hungry Goddess herself Kimberly Moore who authored this recipe! And I do agree, this recipe is indeed light, and refreshing. Perfect for the Spring table!

Trackbacks

  1. […] sliced on the mandolin does just as well.  I used asparagus tips and reserved the stalks for a Raw Asparagus Ribbon Salad with Meyer Lemons – Spring is the season for this salad!  The tomatoes were a combo of some gorgeous baby […]

  2. […] Asparagus is packed with folate and B Vitamin which also makes it a mood-boosting veggie. Personally, I love to eat the baby stalks of asparagus in Spring raw, gently tossed with olive oil and lemon, and adorned with Parmesan cheese, salt and pepper! Try my Raw Asparagus Ribbon Salad with Meyer Lemons […]



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