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Shaved Asparagus Salad with Oranges and Pecorino

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rating MARISABHAY
delicious! a vegetable peeler is much more effective than a mandoline.

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Shaved Asparagus Salad with Oranges and Pecorino

  • fast FAST
  • healthy HEALTHY
TOTAL TIME: 20 MIN
SERVES: 6
ingredients
  • 1 large bunch of thick asparagus (2 pounds), trimmed
  • One 1 1/2-ounce piece of Pecorino Romano cheese
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons snipped chives
  • 1 1/2 teaspoons Champagne vinegar or white wine vinegar
  • 1/4 teaspoon finely grated orange zest
  • 1/4 cup hazelnut oil
  • 1 1/2 tablespoons grapeseed oil
  • Kosher salt and freshly ground pepper
  • 1 navel orange
  • 2 tablespoons toasted hazelnuts, coarsely chopped (optional)
directions
  1. Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl. 
  2. In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 
  3. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Add the orange sections to the asparagus. Mound the salad on a large platter, garnish with the hazelnuts and serve.
WINE A light, fruity, nonvintage sparkling wine will highlight the salty cheese and blend with the citrusy dressing in this salad. Two good choices to consider are the Mionetto Prosecco di Valdobbiadene Spumante from Italy or the Domaine Ste. Michelle Blanc de Blanc from Washington State.

Recipe by Melissa Clark
From Quick No-Cook Recipes
This recipe originally appeared in August, 2003.