Shaved Asparagus Salad
Shaved Asparagus Salad
Brie Thompson
4
30 minutes
0 minutes
Salads
This is the fresh, crisp salad I reach for when asparagus is in season. Paper thin asparagus ribbons, snap peas, and creamy avocado are tossed in a bright dressing of Strawberry Lemonade White Barrel Aged Balsamic and Black Garlic Infused Sea Salt, then topped with shaved Parmesan and crunchy pistachios. Serve it as a side or a starter, and watch it disappear.
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Ingredients
Salad
- 2 Bunches Large Asparagus Spears
- 20 Snap Peas, halved
- 2 Avocados, diced
- ½ cup Parmesan, shaved
- ¼ cup Pistachios, chopped
Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 tsp Black Garlic Infused Sea Salt
- 2 tsp Dijon Mustard
Directions
Trim the woody ends off the asparagus. Using a vegetable peeler, shave the asparagus into thin ribbons. Set aside.
Slice the snap peas in half lengthwise, keeping the peas attached to the pod.
Whisk together the Extra Virgin Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Black Garlic Infused Sea Salt, and Dijon mustard in a bowl until emulsified.
Toss the asparagus ribbons with half of the dressing to coat evenly.
Arrange the snap peas, avocados, Parmesan, and pistachios on top of the asparagus.
Drizzle with the remaining dressing. Serve immediately.