Ahhh…Happy Spring, everyone! Doesn’t this salad just radiate springtime?!! I love the snow and love being snowed in even more, but once spring rolls around I’m always more than ready to embrace it. Especially all the fresh produce that’s on its way. Farmer’s markets get busy again and you can stroll through them in shorts and sandals instead of heavy coats and scarves. It’s just around the corner!
This recipe for asparagus salad is light and refreshing, not to mention crazy easy. Once you’ve shaved your asparagus you just drizzle over a good extra-virgin olive oil and some meyer lemon (in season now and costs just a smidge more than regular lemons). Let it sit for half an hour or so, plate and top with shaved pana gradano cheese and zest from the lemon. Parmigiano Reggiano would be a good second choice for the cheese and regular lemons would work fine, too. Just try this recipe for asparagus – you’ll be happy you did! (One of my readers on Facebook commented that this would be a good salad for Easter; I think she’s right).
- 2 bunches fresh asparagus spears, trimmed
- 1 meyer lemon
- a couple tablespoons good quality extra-virgin olive oil
- pinch of salt
- freshly cracked black pepper
- shavings of grana padano
Using a vegetable peeler, shave asparagus spears, reserving tips for another use. Toss shavings with juice from meyer lemon and olive oil, toss to coat. Let sit for at least 30 minutes to develop flavor. Drain in colander (if necessary) for a minute or so to allow any excess juice to drain off. Place on serving plates and top with pana gradano shavings. Garnish with meyer lemon zest and serve.