Family Foods

Shaved Asparagus Salad with Lemon-Pesto Dressing

Makes 8. By Sobey's

Ingredients:

• 1 1/2lbs (750 g) medium to large asparagus, trimmed (about 24 spears)
• 2 tsp (10 mL) pesto
• 2 tbsp (30 mL) olive oil
• 3 tbsp (45 mL) fresh lemon juice
• 1/2 tsp (2 mL) lemon zest
• 3/4 cup (175 mL) Parmesan curls
• 1/2 tsp (2 mL) salt

Directions:

1. Remove asparagus tips and set aside. With a vegetable peeler, shave the asparagus lengthwise into thin strips. When asparagus gets too small to continue shaving, set aside.
2. Chop the remaining asparagus into 1/2 inch (1 cm) pieces and place in bowl with the shaved asparagus and reserved tips.
3. In a small bowl, whisk together the pesto, olive oil, lemon juice and zest. Pour the vinaigrette over the asparagus; scatter the asparagus tips and Parmesan curls overtop. Season with salt and pepper. Pack in a resealable container and keep chilled until ready to serve.