{"id":1007,"date":"2020-03-11T17:42:13","date_gmt":"2020-03-11T17:42:13","guid":{"rendered":"https:\/\/recipesmomy.com\/?p=1007"},"modified":"2020-03-11T17:42:14","modified_gmt":"2020-03-11T17:42:14","slug":"shaved-asparagus-salad","status":"publish","type":"post","link":"https:\/\/recipesmomy.com\/?p=1007","title":{"rendered":"Shaved asparagus salad"},"content":{"rendered":"\n
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There is something about the combination of asparagus and lemon that keeps me coming back for more. This recipe has a similar flavor profile to the Asparagus with Lemon-Pepper Marinade , but don\u2019t fret; this dish serves a different purpose than that one. I imagine the grilled asparagus in the second recipe being served on paper plates in a crowded, smoke-filled backyard with Outkast, UGK, and the Hot Boys bumpin\u2019 through speakers. I see this salad being served on matte gray ceramic plates in your partner\u2019s parents\u2019 dining room when you\u2019re meeting them for the first time, with Charles Mingus playing softly in the background so y\u2019all can have polite conversation. I\u2019m just BS\u2019ing. This is a quick and easy salad that helps you make the most of farm-fresh asparagus during its short peak season. I know you can probably get asparagus year-round, but you can\u2019t beat the flavor of those beautiful stalks in April and May. The key to really killing this salad is using a mandoline or a vegetable peeler to slice the asparagus into delicate strips that easily soak up the dressing. If you can\u2019t access Meyer lemons, Eureka or other varieties will work just fine. And feel free to experiment with other spring vegetables or with any number of shaveable vegetables such as beets, radishes, or fennel. I promise, everyone from your parents to your patnas will be smiling while eating this.<\/p>\n\n\n\n

Ingredients:<\/h4>\n\n\n\n

\u00bc cup fresh Meyer lemon juice<\/p>\n\n\n\n

1 teaspoon minced shallot<\/p>\n\n\n\n

\u00bc teaspoon whole-grain mustard<\/p>\n\n\n\n

\u00bd teaspoon minced garlic<\/p>\n\n\n\n

1 teaspoon raw cane sugar<\/p>\n\n\n\n

1\u00bd teaspoons kosher salt, plus more as needed<\/p>\n\n\n\n

6 tablespoons walnut oil<\/p>\n\n\n\n

Freshly ground white pepper<\/p>\n\n\n\n

2 pounds large asparagus<\/p>\n\n\n\n

1 Eureka lemon, cut in half<\/p>\n\n\n\n

1 teaspoon finely grated Meyer lemon zest<\/p>\n\n\n\n

\u2153 cup walnuts, toasted and finely grated with a Microplane<\/p>\n\n\n\n

\u00bc cup chopped fresh dill<\/p>\n\n\n\n

Directions:<\/h4>\n\n\n\n

In a blender, combine the Meyer lemon juice, shallot, mustard, garlic, sugar, and \u00bd teaspoon of the salt. With the blender running, slowly pour in the walnut oil through the hole in the lid. Taste and season with salt and white pepper. Set aside.<\/p>\n\n\n\n

Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Sprinkle the remaining 1 teaspoon salt over the asparagus, then squeeze the juice from the Eureka lemon over the top. Toss gently to combine.<\/p>\n\n\n\n

Add enough of the dressing to lightly coat the asparagus, drizzling it around the rim of the bowl to allow it to sink to the bottom. Gently toss to coat. Garnish with the lemon zest, grated walnuts, and the dill, then serve.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

There is something about the combination of asparagus and lemon that keeps me coming back for more. This recipe has a similar flavor profile to the Asparagus with Lemon-Pepper Marinade , but don\u2019t fret; this dish serves a different purpose than that one. I imagine the grilled asparagus in the second recipe being served on […]<\/p>\n","protected":false},"author":1,"featured_media":1008,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1007"}],"collection":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1007"}],"version-history":[{"count":1,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1007\/revisions"}],"predecessor-version":[{"id":1009,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1007\/revisions\/1009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/media\/1008"}],"wp:attachment":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}