Shaved Asparagus salad with Oranges & Pecorino

By [e-mail]

Ingredients

• 2 lbs thick asparagus
• 1 1/2 oz shaved Pecorino
• 3 T orange juice
• 1 1/2 T snipped chives
• 1 1/2 t champagne vinegar
• 1/4 grated orange zest
• 1/4 C hazelnut oil
• 1 1/2 T grapeseed oil
• Salt & pepper
• 1 navel orange
• 2 T toasted hazelnuts, coarsely chopped

Details

Servings 6

Preparation

Step 1

1. Using mandoline set over large bowl, shave asparagus lengthwise. Shave Pecorino into bowl.
2. In blender, combine orange juice, chives, vinegar & orange zest & process til smooth. With machine on, add hazelnut & grapeseed oils in thin stream & process til emulsified; season with salt & pepper. add dressing to asparagus & let stand 5 min.
3. Peel orange, removing all pith. Working over small bowl, cut in between membranes to release sections. Add orange sections to asparagus. Garnish with hazelnuts & serve.

Wines: Procecco or Blanc de Blanc