Popular Recipes Chef John's Shaved Asparagus Salad

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Chef John's Shaved Asparagus Salad

"When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed."

Ingredients :

  • Dressing:
  • 2 tablespoons rice vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil, or more to taste
  • 24 large asparagus spears
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 teaspoon vegetable oil, or as needed
  • 4 ounces pastrami, sliced into thin strips

Instructions :

Prep : 15M Cook : 4M Ready in : 20M
  • Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  • Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  • Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  • Divide asparagus salad between four plates and top with pastrami.

Notes :

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