Shaved Asparagus Salad with Oranges and Pecorino

TOTAL TIME: 20 MIN
SERVINGS: 6

•FAST
•HEALTHY
•VEGETARIAN

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)

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.
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.
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.

Suggested Pairing

A light, fruity, nonvintage sparkling wine will highlight the salty cheese and blend with the citrusy dressing in this salad. Look for one from Italy or Washington State.

Shaved Asparagus Salad with Oranges and Pecorino

Suggested Pairing

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