Shaved Asparagus Salad with Grapefruit Vinaigrette
1 pink grapefruit
¼ c Seasons Grapefruit White Balsamic
3-4 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil
2 Tbsp. minced shallot (from about 1 medium)
1 lb thick asparagus spears, tough bottoms removed
1 oz shaved Parmesan cheese
1 Tbsp. finely chopped fresh Italian parsley
¼ cup Marcona Almonds, chopped
Seasons Himalayan Pink Salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste
Zest grapefruit to measure 1 Tbsp fresh zest. Combine the grapefruit zest, Grapefruit Balsamic, shallot, and a pinch each of salt and pepper in a small bowl. Set aside.
Using a vegetable peeler, thinly slice asparagus lengthwise into strips and place in a large bowl.
Cut away peel and pith and segment the grapefruit.
Whisk the olive oil into the vinegar mixture in a thin and steady stream. Season to taste with salt and pepper.
Toss shaved asparagus with dressing, half the Parmesan, and the parsley. Adjust salt and pepper to taste. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese shavings, Marcona Almonds and grapefruit segments.