Shaved Asparagus and Mint Salad

Nothing better than to start a Saturday morning out with than a trip to a local farmers market.  It is still very early for too much produce to be in, but it is rhubarb and asparagus season right now and both of those items make me very happy.

Can`t wait for next Saturday when our own Junction Farmer`s Market opens for the first time on Pacific Avenue, which is so much closer to home than even the Barns.  The quality of the produce is always amazing at our local markets, and I am really happy to see the independent fisherman from Fisherfolk bring their amazing fishies close to my home.

Normally I roast asparagus and never think to use it raw, so when I saw this recipe on a food blog I like called Food52, I knew it was the perfect use for a few bunches of organic Ontario asparagus I picked up at the farmer’s market The Stop-Wychwood Barns on Saturday morning.

I really liked the earthy-woodsy flavor of the uncooked asparagus and the hazelnuts in this dish.  While original recipe calls for parmesan or pecorino cheese, something seemed to happen to the wedge of parm I had in the fridge on Friday night….I think it is called teenagers!  So we went with no cheese this time, but I think the rich creaminess of the cheese will work nicely to balance flavours out in the dish and give it some elegance.

I also added in some nice arugula as as a background flavour and to extend the recipe to serve 10.  Normally, I’d say the recipe would be good for 4-6.  I also doubled the mint called for because I like the taste of herbs in my salad.  And because I saw beautiful chive flowers at the market, I added them to the salad at the end for a bit of visual contrast.

This salad does require a bit of patience to make because shaving the asparagus using your peeler takes time and is kind of piddly, but I think it was worth it.

Shaved Asparagus and Mint Salad

16 stems asparagus (thicker is better for this recipe)
2 cups arugula
1/4 cup hazelnuts, skinned and crushed hazelnuts
2 tablespoons chopped mint
3 tablespoons freshly squeezed lemon juice
2 tablespoons sherry or mild white balsamic vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
Chive flowers, as desired
Parmesan or pecorino shavings

Using a vegetable peeler, shave the asparagus lengthwise to create strips.

In a cast iron or other fry pan, toast hazelnuts over medium heat.  Remove and rub between your hands with a paper towel to remove some of the loose skins. Set aside until ready to serve.

Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste.  Sprinkle with hazelnuts and chive flowers.

Shave parmesan or pecorino on top using vegetable peeler (if your kids didn’t eat all of yours!)

Tags: asparagus salad