Shaved Asparagus Salad by Chef Ryan Zale
This salad uses fresh parsley, tarragon and asparagus to bring the taste of summer to your plate.
Ingredients
- 10 to 12 stalks of thick healthy green asparagus, trimmed and very thinly shaved, sliced lengthwise using a knife, slicer or even a mandolin
- 3 tablespoons of crumbled goat cheese or Feta
- ½ pound of fresh peas (shucked) poached in butter until tender
- 2 ounces parsley leaves
- 2 ounces tarragon leaves
Instructions
- To poach the peas, cover with melted butter, season with salt and pepper and slow cook until peas are nice and tender about 8 to 10 minuets or so.
- Strain and save (peas) butter for future cooking. Its great for basting seafood on the grill.
- Simply place all ingredients in a large bowl, drizzle with some good extra virgin olive oil, and season with salt and pepper and serve.
Notes
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.