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Shaved Raw Asparagus with Blueberries and Lychee Vinaigrette

Posted Jul 07 2008 7:15pm 1 Comment

Raw Shaved Asparagus with Blueberries and Lychee Vinaigrette

Asparagus has occupied a good portion of my creative attention these days, as well as made starring and supporting roles in many dishes.

This particular recipe is one of my quirky ideas manifested into existence from thoughts of combining a vegetable with a fruit. At first it seemed too odd to mix asparagus with blueberry, even for a food adventurer like me, but it works. I wanted a little more texture and crunch while still keeping it light so I reached for celery.

Choosing a dressing prompted another brainstorming session. The dressing had to be flavorful and light. I whipped up delicate lychee vinaigrette that is truly complimentary, easy to make, and tied it all together perfectly.

Tip: The thicker the asparagus, the better for shaving nice ribbons. 8

Note:Lychee and litchi, both words are pronounced the same and refer to the same fruit.

Raw Shaved Asparagus with Blueberries

The deep blue hue of the blueberries beautifully contrast the vibrant green of asparagus and celery. Raspberries or blackberries are good substitutes if blueberries are not available, or combine two or all three berries. This salad is nice served chilled or at room temperature.

6 – 8 thick asparagus stalks, tough ends removed, tips removed and reserved for another use

2 celery stalks, thinly sliced

1 cup fresh blueberries

Using a vegetable peeler, shave each asparagus stalk from top to bottom to make ribbons [the same method to peel a carrot]. Place asparagus ribbons in a bowl. Add the thinly sliced celery and blueberries and stir to mix well.

This salad can be made in advance. Store in the refrigerator until ready to serve.

Serves 2 as a main salad - 4 as an appetizer

Lychee Vinaigrette

Try this light and savory, totally refreshing vinaigrette over fresh greens like endives, mustard greens, or spinach

½ cup fresh lychee, washed, peeled, seeds removed

3 tablespoons extra virgin olive oil

1 tablespoon limejuice, fresh squeezed

Sea salt and pepper to taste

Blend all ingredients in a blender until well combined.

This vinaigrette can be made in advance. Store in the refrigerator up to 5 days.

Yields about ½ cup

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Comments (1)
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Wow, that is creative! Yes, you'd need the big asparagus so as not to go insane with the shaving! Carrots would be pretty in it too - just a couple shavings!
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