Shaved Asparagus and Parmesan Salad with Toasted Almonds
This light salad is a great way to enjoy asparagus.
INSTRUCTIONS
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In a small bowl, whisk the lemon zest, 2 teaspoons lemon juice, apple cider vinegar, 2 teaspoons finely minced spring onion greens, and a pinch of salt and pepper. Let sit for 15 minutes.
Meanwhile, in a dry sauté pan, toast the almonds over medium heat until golden brown, about 2 minutes. Set aside.
Break off all the bottoms of the asparagus spears. Using a vegetable peeler, peel thin strips off the asparagus. Cut off the tips and set them aside.
Thinly slice the spring onion bulb into rings.
Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper to taste.
In a medium bowl, toss the asparagus tips, shaved asparagus, spring onion rings, almonds, dressing, half of the Parmesan and the parsley. Taste and season with salt and pepper. Let sit at least 10 minutes before serving.
Place in serving bowls, top with the remaining Parmesan cheese and a sprinkle of minced parsley.
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