Chef Johns Shaved Asparagus Salad Recipe

Cooking Directions

• STEP 1.Start by trimming the tough ends of the asparagus spears and using a vegetable peeler to shave them into thin ribbons.
• STEP 2.In a large bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 3.Add the shaved asparagus, crumbled goat cheese, and toasted almonds to the bowl and toss gently to combine.
• STEP 4.Let the salad sit for a few minutes to allow the flavors to meld together.
• STEP 5.Serve the salad chilled or at room temperature, garnished with additional goat cheese and almonds if desired.

Cooking Tips

• Choose firm and fresh asparagus spears for the best results.
• To toast the almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until golden brown.
• For added flavor, you can also sprinkle some lemon zest over the salad before serving.

Storage and Serving

• This salad is best served immediately after preparing to maintain its crispness.
• If you need to make it ahead of time, you can store the shaved asparagus and vinaigrette separately in the refrigerator and toss them together just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.