I have a new obsession and by obsession I mean: all out crazy dreams and daily “going back for more” kind of obsession.
It’s a new cookbook….what did you think it was?…geez….
So this AMAZING and I mean AMAAAAAAAZING cookbook Carnivore is from the beautiful brain of Michael Simon.
You may ask why am I sharing a Shaved Asparagus Salad when I am raving about a carnivore’s cookbook? Who knows? I never do anything the way it’s intended…I roll to the beat of my own drum…I color outside the lines…and on and on….
I showed this cookbook to Janine, she also fell in love. She had me text the info to Dan: “this would make a wonderful Christmas gift for your wife”. (yes, we are little tricksters like that!) Matt bought me the book for Christmas as well. I finally had to return the library’s copy (after I got mine of course).
So far I have made 4 recipes from this book. ALL were amazing. That’s pretty good if you think about it. Usually somehow, somewhere you get disappointed but not here!
I have made: The Fat Doug Burger: a burger with 3 kinds of ground beef: sirloin, brisket and boneless short ribs. Probably the best burger I have ever had! Also, Braised Chicken Thighs with Spicy Kale: delicious…perfect…perfectly delicious. Pork Pie: brought me back to my childhood’s Meat Pies…simply scrumptious! And finally this gorgeous Shaved Asparagus Salad. Honestly, this is one amazing cookbook and I cannot wait to try more and more recipes!
1 large bunch thick green asparagus (about 2 lbs) trimmed
1 (1.5-ounces) block Pecorino Romano Cheese (I only had Parmesan)
Grated zest and juice of 1 orange, plus 2 oranges, segmented (here is a great how to: how to segment citrus )
1 1/2 tablespoons chopped fresh chives
2 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons coarsely chopped hazelnuts, toasted
Shave the asparagus with a vegetable peeler to create long ribbons. Do the same with the Pecorino Romano cheese (or parmesan in my case) to create shavings. In a large non-reactive bowl, toss together the asparagus, cheese and a large pinch of salt.
In a small bowl, whisk together the orange zest and juice, the chives and vinegar. Whisk in the olive oil. Pour the dressing over the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes.
Toss in the hazelnuts and orange segments and serve.
Note: shaving 2 lbs of asparagus is not for the faint of heart but trust me it is so worth it. Also you may need to adjust the seasonings after you add your hazelnuts and oranges. I added a touch of fresh ground pepper and a pinch more kosher salt.
Another note: I actually cut this recipe in half since I was home alone and I only had 1 lb of asparagus. It was super easy to do….it was so delicious, I ate it all….yes…all of it…by myself…and I have no regrets!
Printer friendly: Shaved Asparagus Salad
Peace and Obsession,
go check out this lovely linky party as well: