• Race City Sauce Work French Absinthe & Herb Vinaigrette
  • 12 large asparagus spears (about 1 pound), trimmed and peeled
  • 1/4 cup finely grated pecorino or parmesan plus a piece for shaving
  • 1/4 cup crushed hazelnuts 
  • sea salt and freshly ground black pepper


  1. Use a vegetable peeler to shave asparagus spears into long, thin shavings. 
  2. Toss with grated parmesan, hazelnuts, absinthe vinaigrette, salt and pepper. 
  3. Serve. Use peeler to shave more parmesan over salad.

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Asparagus Salad With Absinthe Vinaigrette | Eurotrip Mantry

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