2

Shaved Asparagus Salad with Ricotta Salata and Toasted Pine Nuts

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, chopped (plus 2 tsp caper juice)

white wine vinegar

1 Tbsp

extra virgin olive oil

1 Tbsp

uncooked asparagus

2 pound(s), thick spears, trimmed

pine nuts

3 Tbsp, toasted, divided

fresh parsley

2 Tbsp, chopped

chives

2 Tbsp, chopped

fresh tarragon

2 Tbsp, chopped

kosher salt

½ tsp, (or to taste)

black pepper

¼ tsp, freshly ground (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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