Ribboned Asparagus Salad With Lemon
Photo © Deb Perelman
- 1/4 cup pine nuts or sliced almonds, toasted and cooled
- 1 pound asparagus, rinsed
- 1 lemon, halved
- Olive oil
- Coarse salt
- Freshly ground black pepper
- 1 to 2 ounces Parmesan cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Asparagus (1 pound)
- Lemon (1)
- Pine nuts or sliced almonds, toasted and cooled (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil (1)
- Salt, Coarse (1)
- Dairy
- Parmesan cheese (1 ounces)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 2, 2011 (1 year ago).
170 people saved this recipe.
