Shaved Raw Asparagus with Blueberries and Lychee Vinaigrette

June 3, 2008

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

5 Comments so far

cdecocina on June 3, 2008 Tuesday, 11:58 am
This looks different, and good-looking. I will try it if I find lychies. They are hard to find by here. Thanks for sharing!
Nice photographs
Christina on June 4, 2008 Wednesday, 12:31 am
The color is striking, looks so fresh! Cannot wait to try, you are giving me so much inspiration for my fashion designs with color.
Ingrid on June 8, 2008 Sunday, 6:58 pm
Beti
Thanks and I hope you can hunt down those lychees.

Christina
Isn’t it amazing where we source ideas and inspiration. My sources [oddly enough and as of lately] come from non-food related place.
Natural Living Cuisine » Blog Archive » Chilled Blueberry Pie with Lemon Cashew Crust on July 30, 2008 Wednesday, 11:12 am
[…] Shaved Raw Asparagus with Blueberries and Litchi Vinaigrette at my other site Raw Epicurean […]
Angelique on June 17, 2009 Wednesday, 10:07 am
Hi! Any recommendations for what could be substituted for fresh lychees?

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