From the kitchen of One Perfect Bite...How green is my valley? At this time of year, it looks like waves of velvet have washed it in shades of green that shimmer as it captures light. In another week, apple trees, now in flower, will drop their petals in a flurry that resembles falling snow and if you venture outside the city there are hectares of aching beauty just begging to be seen. Another green, asparagus, has begun its long climb toward the sun and in a week or two the season will be in full swing. While it is one of my favorite vegetables, I rarely prepare it when it's out of season. At this time of year, however, I make it several times a week. When the season ends, asparagus disappears from my kitchen. I do, however, collect recipes for it throughout the year. I suspect my one real talent in the kitchen is the ability to taste a recipe as it is read. Very few duds make it to my table. There are mistakes to be sure, but not a lot of them. I came across a recipe for a spring salad that was developed by John Ash for Fine Cooking magazine. I knew it would be a standout as I read through the recipe and, sure enough, it was. The salad consists of strips of shaved asparagus and cheese that are tossed with arugula and hazelnuts in a special vinaigrette. It was a perfect way to begin our Easter dinner. I hope you will try this. I know those of you who do will be delighted. Here's the recipe.
Shaved Asparagus Salad with Aged Gouda and Hazelnuts...from the kitchen of One Perfect Bite courtesy of John Ash and Fine Cooking magazine
Ingredients:
Vinaigrette
3 tablespoons seasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon fragrant honey, such as wild flower or orange blossom
1 tablespoon finely chopped shallots
Kosher salt and freshly ground black pepper to taste
Asparagus
3/4 lb. thick asparagus, trimmed
3 cups baby arugula
1/2 cup toasted, peeled, and chopped hazelnuts
2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)
Directions:
1) To make vinaigrette: Whisk vinegar, lemon juice, olive oil, honey, shallots and salt and pepper together in a small bowl. Cover and refrigerate.
2) To make salad: Remove tips of asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk discarding first shaving. When shaving first side becomes awkward, turn stalk over and repeat. Add shavings to tips. Repeat with remaining stalks. Toss asparagus with 1/3 cup of vinaigrette and let sit for 10 to 15 minutes so that flavors meld and asparagus softens just a bit. Marinate for no more than 15 minutes because strips will lose their crispness as they sit. Add arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat arugula. Arrange on plates and top with shaved cheese. Serve immediately. Yield: 4 to 6 servings.
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