Salad: Italy – Lombardy – Insalata di asparagi affettati e Pecorino

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 1 lb (450 g) asparagus, woody ends trimmed, thinly shaved lengthwise into ribbons
- 3 oz (85 g) Pecorino Romano, thin shavings
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 3 tbsp (45 ml) extra-virgin olive oil, divided (2 tbsp for dressing, 1 tbsp for finishing)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) lemon zest
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (20 g) toasted pine nuts (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- Lemon wedges, for serving (optional)

Instructions

1. Trim the asparagus: snap or cut off the woody bottoms (about 1–1½ in / 2.5–4 cm). Using a vegetable peeler, shave each asparagus stalk lengthwise into thin ribbons, leaving a few tips whole if you like a contrast in texture.
2. Make the dressing: in a bowl whisk together the minced shallot, lemon juice, lemon zest, 2 tbsp (30 ml) olive oil, kosher salt, and black pepper until emulsified.
3. Dress the asparagus: place the shaved asparagus (and any reserved tips) in a medium bowl, pour the dressing over, and toss gently to coat. Let sit 5–10 minutes at room temperature to soften slightly and allow flavors to meld.
4. Assemble and finish: transfer the dressed asparagus to a serving platter or individual plates. Scatter Pecorino shavings over the top, sprinkle with toasted pine nuts and chopped parsley, and drizzle the remaining 1 tbsp (15 ml) olive oil.
5. Adjust seasoning and serve: taste and add a little more salt or pepper if needed. Serve immediately with lemon wedges at the table.