Рецепт Shaved Asparagus Salad with Balsamic Syrup & Almonds Recipe
In the spring, we tend to eat asparagus until it feels like our skin is going to turn green. To avoid the inevitable overload, I try to dream up new ways of preparing the popular vegetable. Typically, I grill it with some olive oil, salt and pepper or steam it, as in Asparagus with Hazelnuts and Dried Cherries. Paired with a bright vinaigrette, a handful of stalks can turn into a really special side dish.
As much as I enjoy our standard asparagus preparations, a recipe that I came across last spring continued to haunt my vegetable subconscious (everyone has one of those, right?) Food & Wine Magazine featured a recipe of Shaved Raw Asparagus with Parmesan Dressing by Chef Mark Ladner of New York’s popular restaurant, Del Posto. The photo showed thin strips of asparagus presented as a salad. I was intrigued.
Peeler in hand, I gently shaved strips from the stalks and tossed them with olive oil, salt and pepper to soften. Meanwhile, a saucepan of balsamic vinegar bubbled gently on the stove, reducing the dark liquid to a thick, syrupy sauce. The syrup drizzled slowly onto the bright green shavings, touching each strip with a hint of savory sweetness. Toasted almonds lent a crunch and nuttiness to finish.
Prepared in this way, the asparagus takes on a completely different texture than when it is grilled or steamed. The tender crunch of the salad is a refreshing surprise and works well as a starter course or accompaniment to the main meal. With few ingredients and simple techniques, this dish comes together very quickly.
The recipe:
For the balsamic syrup, pour the balsamic vinegar into a medium saucepan set over medium heat. Bring the vinegar to a simmer and cook, swirling occasionally, until it becomes syrupy and reduces to about 1/4 cup, 10 to 15 minutes. Remove from heat.
Using a vegetable peeler, peel the asparagus stalks into thin strips. The easiest way to do this is to lie the asparagus flat on a cutting board and run the peeler along the length of the asparagus.
Place the asparagus strips in a medium bowl and gently toss with olive oil, salt and pepper. Let sit for 5 to 10 minutes to allow the asparagus to soften slightly.
Divide the asparagus across 4 plates and drizzle each with desired amount of balsamic syrup and sprinkle with toasted almonds. Serve immediately.
- Other asparagus recipes:
- Cookin’ Canuck’s Asparagus with Hazelnuts & Dried Cherries
- Family Fresh Cooking’s Roasted Asparagus with Gruyere & Smoked Paprika
- Steamy Kitchen’s Asparagus with Fried Egg & Parmesan Cheese
- Creative Culinary’s Pasta with Peas, Asparagus & Bacon
- Shaved Asparagus Salad with Balsamic Syrup & Almonds
- 3/4 cup balsamic vinegar
- 1 lb. asparagus, tough ends and tips cut off
- 3 tbsp extra-virgin olive oil
- Generous pinch kosher salt
- Pinch freshly ground black pepper
- 1/4 cup slivered almonds, lightly toasted
For the balsamic syrup, pour the balsamic vinegar into a medium saucepan set over medium heat. Bring the vinegar to a simmer and cook, swirling occasionally, until it becomes syrupy and reduces to about 1/4 cup, 10 to 15 minutes. Remove from heat.
Using a vegetable peeler, peel the asparagus stalks into thin strips. The easiest way to do this is to lie the asparagus flat on a cutting board and run the peeler along the length of the asparagus.
Place the asparagus strips in a medium bowl and gently toss with olive oil, salt and pepper. Let sit for 5 to 10 minutes to allow the asparagus to soften slightly.
Divide the asparagus across 4 plates and drizzle each with desired amount of balsamic syrup and sprinkle with toasted almonds. Serve immediately.
Serves 4.
almond,
asparagus,
balsamic,
shredded,
syrup,
toasted,
vegetable,
vinegar