Shaved Parmesan Asparagus Salad
User Reviews
5
Shaved Parmesan Asparagus Salad
Description
This salad starts with large, lightly boiled eggs that have a slightly soft yolk, paired with raw asparagus shaved thin using a vegetable peeler to maximize tenderness and surface area. The asparagus tops are left whole for visual interest. A vinaigrette composed of shallots, freshly squeezed lemon juice or white wine vinegar, honey, garlic, salt, pepper, and red pepper flakes is emulsified with extra virgin olive oil and grated Parmesan cheese to add richness and depth.
The shaved asparagus is tossed in this bright dressing until coated, then combined with shaved Parmesan. Soft boiled egg slices are arranged on top, complementing the fresh, crisp asparagus. To finish, toasted breadcrumbs sautéed in butter and garlic are sprinkled over for a crunchy texture contrast and a subtle savory note.
This salad offers a variety of textures from crisp and tender to creamy and crunchy, making it suitable as a light lunch, side dish, or appetizer when fresh, seasonal asparagus is available. The lemon and garlic dressing brightens the flavors while the Parmesan lends umami richness.
Ensure the eggs are cooled in ice water to halt cooking, and peel carefully to preserve appearance. The salad dressing can be adjusted for acidity and sweetness to taste. Incorporate the breadcrumbs last to retain their crunch.
Ingredients
- 4 egg large
- 1 pound asparagus woody stems removed
- 2 tablespoons shallot diced
- 2 tablespoons lemon juice freshly squeezed, or white wine vinegar
- 1 teaspoon honey
- 2 garlic minced or pressed, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes crushed
- 1/2 cup extra virgin olive oil
- 3 tablespoons Parmesan Cheese finely grated
- ¼ cup Parmesan Cheese shaved
breadcrumbs
- 2 tablespoons butter unsalted
- 1 garlic minced or pressed, clove
- 1/3 cup panko bread crumbs seasoned
Instructions
- To make 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 in an ice bath. Let cool completely before peeling.
- To shave the asparagus spears, take a vegetable peeler and run it along the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl.
- In another bowl or measuring glass, whisk together the shallot, lemon juice, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.
- Pour a few tablespoons (enough to coat!) of the dressing over the shaved asparagus. Toss well and add more dressing as needed. Toss in the shaved parmesan.
- Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired!
- breadcrumbs
- Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.
Notes
- Use fresh, firm asparagus for easier shaving and better texture.
- Soft boiled eggs with a slightly runny yolk add creaminess but fully cooked eggs work as well.
- Toast the panko breadcrumbs in butter and garlic just before serving to preserve crunch.
- Adjust the dressing acidity and sweetness to taste depending on the asparagus freshness and personal preference.
- Chill eggs in ice water immediately after cooking to stop the cooking process and make peeling easier.
User Reviews
Overall Rating
5
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