Are you putting together a bridal luncheon for your besite? Keep it light and simple with a fresh ribboned asparagus salad, pair it with some crusty bread and white wine and your guests will be so so happy.
Thanks to our in-house culinary chef, Caitlin for preparing this culinary treat that can really be eaten up all the time. Not that any of you are watching your waistline, but this is such a great choice for a bride that possibly is. Read on for the full recipe and be sure to stay tuned, those placements you see above can be yours in about an hour or so. Download each guests initial or download one initial and use them at your wedding.
Read on for the entire Ribboned Asparagus Salad Recipe Ingredients:
1. 1 pound asparagus, rinsed
2. 1/3 cup hazelnuts, chopped, toasted and cooled
3. 1 lemon, halved
4. freshly ground black pepper
5. 3 Tbs olive oil
6. 1 to 2 oz pecorino cheese, shaved
7. sea salt
Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and toast in the oven for about 10 minutes.
In the mean time make the ribbons. On a flat surface lay a single stalk of asparagus on its side. Starting from the tough end, use a vegetable peeler to shave off thin ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough end when done peeling.
Pile the ribbons in a large bowl and season to taste with salt and pepper. Add the olive oil and lemon juice and toss.
Using a vegetable peeler shave the cheese and add to the asparagus. Serve on a platter with a few lemon slices and top with some more hazelnuts and cheese.