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Shaved Asparagus Salad with Miso Dressing – vegetarian recipe
Stav Kogan

Shaved Asparagus Salad with Miso Dressing

Forget everything you thought you knew about asparagus! This Shaved Asparagus Salad celebrates the spear in its most glorious, raw form. By shaving fresh, tender stalks into delicate ribbons and giving them a quick ice bath, we create a salad with an unbelievably crisp texture an
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 –6 serving
Calories: 102
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (500 g) fresh asparagus
  • ½ cup (125 ml / 4.2 fl oz) Miso Dressing
  • Shaved Parmesan cheese, to taste (optional)
  • for Success
  • Select slender, firm asparagus spears for the most tender and flavorful ribbons. Avoid overly thick stalks, which can be woody.
  • For a vegan version, simply omit the Parmesan or substitute with a high-quality plant-based alternative.

Method
 

  1. Wash the asparagus thoroughly and snap or trim off the tough, woody ends.
  2. Lay an asparagus spear flat on a cutting board.
  3. Using a vegetable peeler, press down firmly and shave the spear into long, thin ribbons.
  4. Immediately place the asparagus ribbons into a medium-sized bowl filled with ice water.
  5. Let them soak for 5-10 minutes until they become crisp and begin to curl.
  6. Drain the asparagus ribbons well and gently pat them dry with a clean towel.
  7. Transfer the drained ribbons to a large serving bowl and toss with the Miso Dressing until evenly coated.
  8. Serve immediately, garnishing with generous shavings of Parmesan cheese, if desired.
  9. Don't skip the ice bath! It's the secret to getting those beautiful, crisp curls and a wonderfully refreshing texture.
  10. Add a sprinkle of toasted sesame seeds or slivered almonds just before serving for a delightful crunch.

Nutrition

Calories: 102kcalCarbohydrates: 7.2gProtein: 4.8gFat: 6.5g

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