Shine Food
A Springy Easter Dinner
Photo by: Sarah Shatz
Shaved Asparagus and Mint Salad
The bright woodsy flavor of asparagus is sometimes lost once it's cooked -- this salad preserves that flavor and the long ribbons give each bite a wholesome crunch. - Amanda & Merrill Serves 4
1 bunch asparagus
1 handful toasted, crushed hazelnuts
1 tablespoon chopped mint
3 tablespoons freshly squeezed lemon juice
2 tablespoons Sherry vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
parmesan or pecorino shavings
1. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
2.Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.
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An Easter feast is a seasonal given: a large cut of meat, plenty of Champagne, and all the trappings of a celebration meal. This is our dream menu -- springy and delicious, with plenty of green on the table. Raise your glass of bubbly; there's plenty to celebrate this season.
• See our ideas for an Easter Brunch and Easter Leftovers Done Proud. • Celebrating Passover? See our Mediterranean Passover Seder. ª Got a question in the kitchen? The Food52 Hotline is here to help!
