While managing the opening day of the Nesconset Farmer’s Market June 2014, I had to come up with a recipe to demo. We did not have access to heat, but we had plenty of asparagus! This recipe proved to be an easy crowd pleaser.
Shaved Asparagus Salad with Fig Dressing
- Servings: 1 cup
- Yield: 4 servings
- Prep Time: 20 min
Ingredients
- 1 lb. large asparagus
- 2 Tbs. slivered almonds toasted
- ¼ cup shaved Manchego cheese
- Fig dressing to taste – recipe follows
- Fig Dressing:
- 4Tbs. brown sugar
- ⅓ cup cider vinegar
- ⅓ cup canola oil
- 2 Tbs. fig jam
- ¼ tsp. salt
- 1 tsp. celery seed
- ½ tsp. dry mustard
Preparation
- Rinse and dry asparagus.
- Cut off tips and set aside.
- With a wide blade vegetable peeler, shave remaining asparagus stalks.
- Arrange asparagus (tips and shaved pieces) on platter or 4 individual serving dishes.
- Sprinkle almonds and cheese on top of asparagus.
- Drizzle dressing on top.
- Fig Dressing: Place all ingredients in blender.
- Blend until combined.
- Place in squirt/squeeze container for easy dispensing.
Recipe Tags
*Shaving tip – hold stalk by fibrous end and shave forward to tip. When it becomes difficult to shave near bottom, flip over and raise stalk on handle of large spoon.
You can turn this side dish into an entrée by adding a poached egg.
More recipes and culinary events in and near Smithtown can be found on my facebook page:
www.facebook.com/chef.noko.wcs - What’s Cookin’ Smithtown?
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