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Fresh, Easy Asparagus Lemon Salad

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Can You Eat Raw Asparagus?  Yes, You Can!

Asparagus Lemon Salad on www.virginiawillis.com

Funny how things work. I never really cared for asparagus, but since I lived for a time in prime asparagus country, where it’s known as “Hadley Grass” in Western Massachusetts, I can’t get enough of it. Coming to love asparagus makes me realize sometimes things just need a fresh look.

Asparagus Lemon Salad on www.virginiawillis.com

Fresh Asparagus

Most often asparagus is simmered in water, or perhaps grilled or broiled. This salad is completely raw, which is something really fresh and different. The lemon gives the salad real punch, the pine nuts a nice fatty richness, and the parmesan rounds it all out with a lovely sharp mouthful of umami. There’s no fancy equipment needed, just the swift use of an old-fashioned sharp vegetable peeler. It’s pretty simple stuff. Good ingredients, just enough done to them to maximize flavor without going overboard. It’s a new perspective on things. I hope you enjoy and thanks for reading.

Bon Appétit Y’all!


Virginia Willis

 

Raw Asparagus and Lemon Salad

Author: Virginia Willis

Ingredients

  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 small shallot very finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon pine nuts toasted
  • 1 pound asparagus spears tough bottoms removed
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup loosely packed shaved Parmesan cheese
  • 1 tablespoon coarsely chopped fresh Italian parsley leaves
  • Coarse kosher salt and freshly ground black pepper

Instructions

  • Combine the lemon zest, lemon juice, shallot, mustard, and salt and pepper in a bowl. Meanwhile, toast the pine nuts in a medium pan over medium heat, stirring often, until golden brown, 3 to 5 minutes. Remove to a small bowl to cool.
  • Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have any trouble peeling the asparagus, place the spear on the flat wooden handle of a spatula. This will lift it high enough to allow the peeler to move freely.)
  • Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper.
  • Add the reserved pine nuts, dressing, half of the Parmesan, and the parsley to the asparagus and toss to combine. Taste and season with salt and pepper. Let sit at least 10 minutes before serving.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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