Chef John's Shaved Asparagus Salad recipe
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Ingredients
- 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
Nutrition Info
- 168.8 caloriescarbohydrate: 5.6 gcholesterol: 19 mgfat: 13 gfiber: 2.5 gprotein: 8.8 gsaturatedFat: 2.4 gservingSize: -sodium: 382.9 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Shaved Asparagus Salad
Directions
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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.