When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
- Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
- Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
- Divide asparagus salad between four plates and top with pastrami.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.6 g, Cholesterol 19 mg, Fat 13 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 2.4 g, Sodium 382.9 mg, Sugar 2.2 g
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