Insalata di Asparagi Crudi e Parmigiano
An exquisite spring contorno: raw, tender asparagus spears shaved into delicate paper-thin ribbons and tossed with lemon juice, high-grade olive oil, toasted pine nuts, and shavings of aged Parmigiano Reggiano.
Ingredients
- • 500g fresh young asparagus spears, woody bottoms trimmed
- • 50g Parmigiano Reggiano DOP, shaved with a peeler
- • 25g pine nuts, lightly toasted in a dry pan
- • 3 tbsp top-quality extra virgin olive oil
- • Juice of 1/2 fresh lemon
- • Flaky sea salt and freshly cracked black pepper
Preparation Steps
Hold each asparagus spear flat on a cutting board by its woody end. Using a sharp Y-peeler, shave long, paper-thin ribbons from just below the tip down to the base. Drop into ice water for 5 minutes to curl, then spin dry.
Toast pine nuts in a dry skillet over medium-low heat for 3 minutes, tossing constantly until golden and fragrant. Set aside to cool.
Whisk olive oil, lemon juice, flaky salt, and black pepper in a salad bowl. Add the crisp shaved asparagus ribbons and toss gently to coat.
Transfer to a serving platter and top generously with shaved Parmigiano Reggiano curls and toasted pine nuts. Serve immediately.