Friday, June 3, 2011

Recipe for Shaved Asparagus with Tangy Vinaigrettte, Parmesan and Pine Nuts

Yield: 4
Time: 20 minutes
24 thick stems of fresh asparagus
1 rounded TBSP toasted pine nuts, plus 4 tsp for serving
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh asparagus tops (from first ingredient)
1/2 tsp grated nutmeg
3/4 tsp kosher salt
1 1/2 TBSP fresh lemon juice
1/3 cup olive oil
Freshly ground black pepper and additional salt to taste
Aged Parmesan cheese for serving

  • Remove woody bottom part of stems from asparagus and discard.
  • Cut off tops of asparagus and reserve 1/4 cup for this recipe.  Save remainder for soup or salad.
  • Shave asparagus stems thinly with sharp vegetable peeler.
  • Place the 1 TBSP pine nuts, basil, asparagus tops, nutmeg, salt, and lemon juice in food processor.
  • Pulse to combine and roughly chop.
  • Turn processor on and drizzle in olive oil.
  • Combine in processor for 45 seconds, until well combined.
  • Taste and add additional seasoning if needed.
  • About 20-30 minutes prior to serving, combine dressing and shaved asparagus (you may not need all the dressing).
  • To serve, place dressed asparagus on four plates and top with pine nuts and thin shavings of Parmesan cheese.