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.
Add shallot, almonds, lemon juice, olive oil, salt, and pepper to bowl. Mix, then top with shaved parmesan cheese.
For each serving, top with soft-boiled egg (cut in half) and anchovy gremolata
Combine all ingredients to create gremolata.
- Make sure oranges are free of soft spots and too many blemishes
- Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
- Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
- Winter is orange season!
Ingredients
Directions
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.
Add shallot, almonds, lemon juice, olive oil, salt, and pepper to bowl. Mix, then top with shaved parmesan cheese.
For each serving, top with soft-boiled egg (cut in half) and anchovy gremolata
Combine all ingredients to create gremolata.