Shaved Asparagus Salad

While the cast of characters for this salad are similar to our panzanella
recipe, this variation is elevated to dinner party status with thinly shaved
ribbons of asparagus, peppery radishes, and earthy mushrooms. If shaving
asparagus is too fiddly for you, you can always thinly slice it into rounds.

Servings: 4 people

Author:

Course:

Cuisine:

American

Instructions

1 Slice tips off the asparagus stalks and reserve for later.
2 To shave the asparagus: Holding the tough, woody end, take a sharp vegetable
peeler and make long strokes toward the tip, turning the stalk as you work.
Slice any remaining pieces into matchsticks and discard woody ends. If you have
a mandoline slicer, it would probably work well for this, but be very careful of
fingers because asparagus can bend easily.
3 Transfer asparagus to a large bowl.
4 Heat a large skillet on medium-high, then fry bacon until completely crispy.
Remove from pan and set aside. Chop when cool.
5 Pour off some fat from the pan and reduce heat to just below medium. Add onions,
garlic, and mushrooms to the pan until very fragrant and slightly browned. Stir
in the wine and beans and boil, scraping the pan frequently, until the wine has
completely evaporated.
6 Add asparagus tips to the pan and cook for 2-3 minutes. Season with salt and
pepper, then add the whole mixture to the bowl with your asparagus. Wipe the
skillet clean and return to heat.
7 Lightly toast bread cubes in the skillet, tossing frequently, for 3-5 minutes or
until slightly crispy and browned.
8 Toss radishes, parmesan, parsley and chives into the asparagus mixture, then add
the zest and juice of the lemon.
9 Finally, add the toasted bread and chopped bacon, then gently toss to combine.
If desired, drizzle with olive oil before serving.

Shaved Asparagus Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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