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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
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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