Shaved asparagus salad with ricotta salata and toasted pine nuts
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 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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