Perhaps you’ve noticed that I’m posting a lot of salads lately. Though I haven’t experienced a total change of heart regarding bowls of raw vegetables, I have realized that I will have to spend a lot of this summer walking around in public in a swimsuit — since that’s not possible on my regular intake of pasta and pork, I have decided to go the way of the salad. That being said, I cant bring myself to eat romaine drizzled with oil and vinegar everyday so I’ve become creative with my salads and actually came up with some pretty delicious and fun lunches and light dinners. Since I’ll be 30 soon and I have to permanently fall in love with salads if I want to age gracefully, this, and other salad creations, will be in my rotation long after this summer is over.
The lovely thing about this salad is how simple it is — its really just three very complimentary ingredients playing together on the plate. The woodsy asparagus and bright peas get just enough salty, textured help from the Parmesan to make this interesting, and the dressing couldn’t be any easier — just salt, pepper and lemon (fresh cracked pepper and quality flaky sea salt please). I’ve had this as a side to grilled shrimp and roasted salmon and I really enjoyed both. On days that I need to make up for a heavy lunch, I’ve even had it on its own and really enjoyed it.
Though the ingredients are very simple, this salad does take a little bit of prep time because the asparagus is peeled using a vegetable peeler and the peas are careful sliced in half. In addition to the preparation making it lighter and more balanced, it is also aesthetically stunning — this salad is incredibly beautiful on a stark white plate and is perfect to serve large format. Its one of those things that you can serve at a dinner party that feels sophisticated and brightens up a table — I will definitely be adding this to to my “Ladies who Lunch” catalog.
- 1 pound of asparagus
- ½ pound of snap peas
- 3-4 ounces of Parmesan Cheese
- Juice of one lemon
- sea salt to taste
- cracked black pepper to taste
- Wash and dry the asparagus and snap peas.
- Using a vegetable peeler, shave along the length of the asparagus until you get o the middle of each stalk and then shave along the other side. The result should be ribbons of asparagus.
- Cut the tips off of the peas and then slice them in half along the seam, exposing the peas within the shell.
- Using a vegetable peeler, shave the Parmesan into thin flakes.
- Toss the vegetables and the ⅔ of the cheese together and portion out onto plates. Drizzle with lemon juice, half a teaspoon at a time, until it is dressed to your liking. Sprinkle with good quality sea salt and fresh pepper to your taste. Place the remaining cheese on top of the salad.