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Photo of Shaved asparagus salad with ricotta salata and toasted pine nuts by WW

Shaved asparagus salad with ricotta salata and toasted pine nuts

2
Points® value
Total Time
20 min
Prep
20 min
Serves
6
Difficulty
Easy
Make sure to choose thick asparagus or it will be very difficult to shave them into long strips with your vegetable peeler.

Ingredients

Capers

1 tbsp(s), chopped (plus 2 tsp caper juice)

White wine vinegar

1 tbsp(s)

Extra virgin olive oil

1 tbsp(s)

Asparagus

2 pound(s), thick spears, trimmed

Pine nuts

3 tbsp(s), toasted, divided

Fresh parsley

2 tbsp(s), chopped

Chives

2 tbsp(s), chopped

Fresh tarragon

2 tbsp(s), chopped

Kosher salt

½ tsp(s), or to taste

Black pepper

¼ pinch(es), or to taste

Ricotta salata cheese

1 oz

Instructions

  1. Combine capers and their juice, vinegar and oil in a medium bowl (add lemon juice or zest to taste, optional); set aside.
  2. Using a peeler, shave asparagus into long, thin strips; add to bowl with caper dressing. Add 1 1/2 Tbsp pine nuts, parsley, chives and tarragon; toss to coat. Season with salt and pepper to taste; transfer to a serving platter or bowl.
  3. Using a microplane or box grater, finely grate cheese over top; sprinkle with remaining 1 1/2 Tbsp pine nuts.
  4. Serving size: 1 c

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