Can I use cooked asparagus instead of raw?

While this recipe showcases the delicate texture of raw shaved asparagus, you could blanch the asparagus briefly if you prefer. Plunge whole spears into boiling water for 30 seconds, then into ice water, and pat dry before shaving. The texture will be slightly softer but still delicious.

How do I know when my asparagus is fresh?

Look for firm stalks with closed, compact tips. Fresh asparagus should snap crisply when bent. Avoid spears with wrinkled stems or slimy spots. If the cut ends look dry, trim them before using.

Can I make this salad with other vegetables?

Absolutely! This technique works beautifully with zucchini, carrots, or fennel. Each will bring its own flavor profile while maintaining the elegant presentation and textural contrast that makes this salad special.

My eggs keep cracking when I place them in the water. What am I doing wrong?

If your eggs crack, the water is likely boiling too vigorously. Make sure to reduce to a gentle simmer before adding eggs, and consider letting eggs come to room temperature before cooking. You can also use a spoon to gently lower them into the water.

Shaved Parmesan Asparagus Salad Recipe

Description

A refreshing and light Shaved Parmesan Asparagus Salad paired with soft boiled eggs and golden, crunchy breadcrumbs, perfect for a healthy and flavorful meal.

Ingredients

Units Scale

Main Ingredients

- 4 large eggs
- 1 pound asparagus, woody stems removed
- 2 tablespoons diced shallot
- 2 tablespoons freshly squeezed lemon juice or white wine vinegar
- 1 teaspoon honey
- 2 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 3 tablespoons finely grated parmesan cheese
- 1/4 cup shaved parmesan cheese

Breadcrumb Ingredients

2 tablespoons unsalted butter
1 garlic clove, minced or pressed
1/3 cup seasoned panko bread crumbs

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Instructions

Prepare the Eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer. Add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place them in an ice bath. Let cool completely before peeling.
Shave the Asparagus: Using a vegetable peeler, shave the asparagus spears by running the peeler along the sides of the asparagus. Shave off as much as possible, leaving the tops whole, and place everything in a large bowl.
Make the Dressing: In a separate bowl or measuring glass, whisk together the diced shallot, lemon juice, honey, minced garlic, salt, pepper, and crushed red pepper flakes. Stream in the olive oil while whisking, and whisk in the finely grated parmesan cheese.
Assemble the Salad: Pour a few tablespoons of the dressing (enough to coat) over the shaved asparagus in the large bowl. Toss the asparagus thoroughly and add more dressing as needed. Mix in the shaved parmesan cheese.
Add the Eggs and Breadcrumbs: Top the dressed asparagus with the sliced soft boiled eggs and the prepared breadcrumbs. Drizzle additional dressing if desired.
Prepare Breadcrumbs: In a small saucepan over medium heat, melt the butter and whisk constantly as it bubbles. Once brown bits begin to form on the bottom, add the minced garlic and breadcrumbs. Stir constantly for a few minutes until the breadcrumbs are golden and crunchy.

Notes

Inspired by Bon Appétit.

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 3g
Sodium: 220mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 8g
Cholesterol: 115mg