Raw Asparagus Salad

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November 4, 2015


Serving – 4

2 bunches asparagus

¼ cup shredded parmesan cheese

1 tablespoon extra virgin olive oil

Juice of ½ meyer lemon

Salt and freshly ground black pepper to taste


1The key to this recipe is to get very young and delicate asparagus. Run them through cold water and trim the ends to the green part. With a very sharp knife shave the asparagus under 30 degrees.

2In a mixing bowl combine the olive oil, freshly squeezed lemon juice, salt and black pepper to taste. Toast the thinly cut asparagus. The pieces have to be evenly coated. At the end add the parmesan cheese, toast lightly and serve immediately.


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