Ingredients
1 bunch fresh asparagus
1 shallot, small dice
4 tbsp sliced almonds
½ lemon (Juice)
3 tbsp olive oil
Parmesan cheese
Salt and Pepper to taste
Anchovy gremolata (optional, recipe to follow)
Anchovy Gremolata
3 tbsp fresh flat-leaf parsley, chopped
1 lemon (zest)
4 canned anchovy fillets, rinsed, drained, and finely chopped
4 garlic cloves, minced
Directions
1
Do not remove tough ends of the asparagus. Lay an asparagus stalk flat on a cutting board. Using a vegetable peeler (Y-shaped is best), shave the asparagus from root to tip. Repeat for all stalks. Transfer to salad bowl.
2
Add shallot, almonds, lemon juice, olive oil, salt, and pepper to bowl. Mix, then top with shaved parmesan cheese.
3
For each serving, top with soft-boiled egg (cut in half) and anchovy gremolata
Anchovy Gremolata
4
Combine all ingredients to create gremolata.
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Nutrition Facts
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Serving size
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Ingredients
1 bunch fresh asparagus
1 shallot, small dice
4 tbsp sliced almonds
½ lemon (Juice)
3 tbsp olive oil
Parmesan cheese
Salt and Pepper to taste
Anchovy gremolata (optional, recipe to follow)
Anchovy Gremolata
3 tbsp fresh flat-leaf parsley, chopped
1 lemon (zest)
4 canned anchovy fillets, rinsed, drained, and finely chopped
4 garlic cloves, minced