Shaved Asparagus with Toasted Hazelnuts and Lemon Parsley Vinaigrette
12 large asparagus spears, trimmed and peeled
¼ cup manchego cheese, grated plus a piece for shaving
¼ cup hazelnuts, toasted and coarsely chopped
2 lemons, juiced and zest
½ cup extra virgin olive oil
2 tablespoons fresh parsley, coarsely chopped
Salt and pepper to taste
Combine lemon juice, zest, manchego and parsley in a small mixing bowl and slowly whisk in the olive oil until well blended. Season the vinaigrette with salt and pepper to taste. Set aside.
Working with one asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. The tips will snap off as the spears get thinner, add to the bowl. Drizzle vinaigrette over shaved asparagus, toss and coat. After plating garnish each salad with hazelnuts and shaved manchego. Serve and enjoy.
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