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Recipes

shaved asparagus and parmesan salad

The only thing more spring that fresh strawberries might be raw asparagus. This salad is perfect, simple and balanced.  The nuttiness of the parmesan and the sharpness of the dressing compliment the asparagus wonderfully. This was out first foray into raw asparagus territory and it turns out that the distinct asparagus flavor is actually more mild when it’s raw. I also was worried about the asparagus being tough, but you shave the spears so thin that they become really tender – think asparagus fettuccini.

Shaved Asparagus and Parmesan Salad, from the Chez Panisse Cafe Cookbook

1 shallot, diced
2 T white wine or champagne vinegar
2 T lemon juice
salt
1/3 cup olive oil
1 bunch asparagus spears
pepper
Parmesan cheese, shaved

Dice the shallot and let it marinate in vinegar, lemon juice and a pinch of salt.

Carefully shave the asparagus spears into thin ribbons. I used a japanese mandolin, but you could also use a vegetable peeler or a very sharp knife. This step takes a while, but the end result is worth it. The asparagus is so tender and wonderful and not stringy at all. Jordan also suggested using a mandolin to cut the spears into asparagus coins instead of ribbons as a time saver. You could cut multiple spears at once and your fingers are in less danger as you cut. We think this would be just as tasty.

Whisk the olive oil into the shallot mixture. Pour over the asparagus and toss to coat. Plate each serving and top with generous amount of shaved parmesan.

-Emily

Categories
Recipes

roastie toasties

Sunday was all about trying new recipes and I’ve had my eye on this one in the Zuni Cafe Cookbook for a while. The recipe is really simple and Judy claimed the potatoes were absolutely delicious, especially when they are hot out of the oven. I am happy to say that salty, crinkly skin on these potatoes, plus the generous dollop of creme fraiche we topped them with, makes roastie toasties a wonderful side dish.

Roastie Toastie Potatoes, adapted from the Zuni Cafe Cookbook
12 small potatoes, we used a mixture of red and white fingerlings
1 – 4 lb box rock salt
Creme fraiche, for serving

Preheat an oven to 400 degrees. Fill a oven-safe dish with 1/2 inch of rock salt. Arrange the potatoes on the salt so that they are not touching. Cover them with more salt. Bake for 30 – 40 minutes. Unearth the potatoes, brush of the salt and serve with creme fraiche, or other potato topping of your choosing.

Note: It is important to use rock salt in this preparation. If you use a finer grain salt, the potatoes will end up salty all the way through, instead of just getting a pleasant, salty crust. You can also reuse the salt for your next batch of roastie toasties, or for serving oysters all fancy-like, or for making ice cream!

-Emily