Blair & I celebrate our 3 year wedding anniversary on Wednesday. 3 years, where did the time go? I know I will be saying that in many years to come, too. We have plans to go out to dinner at one of Jose Garces’ restaurants, pumped is an understatement. I am so thankful to spend every day with him and look forward to many more years and memories together. I have transformed myself quite a bit over the last 3 years as a cook and a baker. I reflect on how much I have grown in the kitchen and I can’t believe the challenges that I still want to take on. As much as I love spending the entire day in the kitchen tackling more difficult projects, I still yearn for those simple dishes that are just as wonderful.
Ever since making Shaved Asparagus Pizza, I have been pretty smitten with the idea of shaved asparagus. It has become one of my favorite vegetables to prepare in our household. I was very intrigued by this salad and actually made it while Blair was away for a conference at work. It seemed like the perfect side dish which would yield leftovers for lunch the next day. I actually halved it since I knew that would be plenty for me. It was just what I expected: light and refreshing with a salty bite. As I mentioned, I ate this as is, but I am sure some additional type of protein on top would be quite lovely as well. I am excited to make this again for Blair so he can enjoy it as well!
Shaved Asparagus & White Bean Salad
2 bunches fresh asparagus (about 1 lb each)
1 tbsp olive oil
1 medium red onion, thinly sliced
2 15-oz cans cannellini beans, drained and rinsed well
2 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp champagne vinegar
1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
1/2 cup shaved pecorino romano or parmesan cheese (2 oz)
1/4 cup slivered basil
Sea salt and fresh ground black pepper, to taste
What you’ll do:
Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.