Raw Asparagus Salad

By Leite's Culinaria

Ingredients

1/2 cup plain Greek yogurt (preferably full fat)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest (preferably organic)
1 teaspoon fresh thyme leaves
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
Kosher salt and freshly cracked black pepper
1 pound asparagus (trimmed)
4 cups (5 oz) frisée leaves or other peppery green (such as arugula)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon (about 2 tablespoons)
Kosher salt and freshly cracked black pepper
1/4 cup shaved Parmesan cheese
2 tablespoons toasted pine nuts
1 tablespoon finely chopped fresh chives

Prep Time20mins
Servings4

Instructions

Make the lemon herb yogurt

In a blender, combine yogurt, lemon juice, lemon zest, thyme, parsley, and chives and blitz until smooth. Season to taste with salt and pepper.

Prepare the raw asparagus salad

Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon juice. Toss to coat. Season to taste with salt and pepper.

Spoon the lemon herb yogurt onto a chilled serving dish. Top with asparagus-frisée mixture, then sprinkle over the Parmesan, pine nuts, and chives.