Shaved Asparagus with Ricotta and Citrus

Shaved Asparagus

This post is all about how simple it is to create a stunning dish with fresh, seasonal produce.  Then, when you embellish those green components with a dollop of homemade ricotta and a sprinkling of toasted nuts, voila!  Perfection on a plate…Shaved Asparagus

You don’t need a recipe for this satisfying spring salad.  Gather together your favorite salad greens (I used romaine and arugula), and fresh herbs, such as parsley, basil, tarragon, or dill.  Add some diced cucumber for a cool crunch.  Make a basic vinaigrette with lemon and orange juice as the acid component.  Season it with a little Dijon mustard and minced shallot.  Rinse about four thick stalks of asparagus per serving and shave them thinly with a vegetable peeler.  Reserve the tips.  Toast some pine nuts, walnuts, or hazelnuts.

Shaved Asparagus

Now toss the greens and cucumber with a light coating of the citrus vinaigrette.  In a separate bowl, give your shaved asparagus and asparagus tips the same treatment.  Choose your best salad plates and carefully pile some of the dressed greens on each one.  Arrange the asparagus artfully atop and around the greens.  Sprinkle on the toasted nuts.  Season the salad with a sprinkle of kosher salt and a few grinds of white pepper.  Then top the salad with a dollop (or quenelle, if you want to be fancy) of homemade ricotta . Add a small amount of finely-grated lemon and orange zest atop the ricotta.  Serve and enjoy.  It’s as easy as that!

Shaved Asparagus

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