Chefs at Market: Asparagus Salad

Shaved Asparagus Salad with Lemon, Pine Nuts, and Pecorino

(Serves 4 as a first course, 6 as a side)

The great news about this recipe is that it uses super-seasonal asparagus, and thick stems are not a problem: in fact, for this use, they’re preferred. Serve this raw salad as a starter or as a side dish with grilled fish dishes. On the plate, the ribboned spears looked very “cheffy,” but the only tool you’ll need is an everyday, Y-shaped vegetable peeler.

• 1/4 cup pine nuts
• 1 pound of thick-stemmed asparagus, rinsed
• 1 Tbsp. lemon juice
• 3 Tbsp. extra virgin olive oil
• Salt and freshly ground pepper to taste
• 3 ounces Pecorino cheese

Preheat oven to 400. Spread the pine nuts on a sheet pan and carefully toast them in the oven, periodically shaking the pan, for 5-10 minutes or until the pine nuts are golden and toasty. Do not overcook. Snap the tough ends off each spear of asparagus, and, using the vegetable peeler, shave each spear into several ribbons. To do this, lay the spear on a cutting board and, starting at the thick end of the spear, and shave toward the tip. Once you get the hang of this process, it will go quickly. In a medium sized bowl, gather the ribboned asparagus and add olive oil and lemon juice. Toss to combine, and season with salt and pepper. Use the vegetable peeler to shave the Pecorino over the salad, top with toasted pine nuts, toss and serve.