Print Options:

Shaved Asparagus Salad

Shaved Asparagus Salad with Anchovy Gremolata Screenshot from America's Heartland Season 8 Episode 01

 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

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

Anchovy Gremolata

Combine all ingredients to create gremolata.

Share This