Hyeholde Opens New Addition, The Tavern

-

February 19, 2026

Conor Hannon stands in a white t shirt with a baseball cap on and a camera in his hands.

The Oscar-nominated film If I Had Legs I’d Kick You is set in a nightmare version of Montauk, New York. Its journey to the screen, however, routes through Los Angeles — and Pittsburgh.

**Conor Hannon on Growing Up in Pittsburgh, If I Had Legs I’d Kick You, the Oscar Nomination, and Bronxburgh**

Producer Conor Hannon is one half of the production team Bronxburgh, who brought If I Had Legs I’d Kick You to the screen. Hannon’s western Pennsylvania roots are responsible for the back half of the Bronxburgh name, while partner Richie Doyle hails from the Bronx.

“I went to Shady Side Academy for middle and high school,” Hannon says. “At a young age, we would always get together with friends and shoot these silly videos for YouTube” when not watching movies at the Waterworks and Manor theaters. Hannon later studied radio, film and television at Northwestern University; he would return to Pittsburgh each summer, leading to formative internships with the Pittsburgh Film Office and the Steeltown Entertainment Project.

He also had his first experience on a film set during one of those summer breaks — appearing as an extra in the locally shot Perks of Being a Wallflower.

“I was just amazed. I had never been on a real film set before,” he says of his time on the Wallflower set; the film was written and directed by fellow Pittsburgh native Stephen Chbosky, adapting his own novel. “Every department is working in conjunction with each other … I was just enamored by the whole thing.”

A group of women in dresses and men in suits and ties. — Producer Conor Hannon (second from right, top row). He’s with Rose Byrne and the cast of *If I Had Legs I’d Kick You* at the Gotham Awards

Making an Instant Impression with If I Had Legs I’d Kick You

Hannon relocated to Los Angeles after college, working on FX’s Dear Mama documentary miniseries, about the life of Tupac Shakur, and spending time at Ben Stiller’s Red Hour Productions — where he met Doyle. The pair formed Bronxburgh in 2021; If I Had Legs I’d Kick You is the first feature for the team.

Unlike most debuts, it’s one of a number of Oscar nominees; lead actress Rose Byrne, best known for memorable turns in Bridesmaids and the Insidious series, is up for Best Actress. (Byrne already won a Golden Globe and a Film Independent Spirit Award for the film.) “She’s in every scene. She’s so amazing in it,” Hannon says. “She really carries the weight of the project … [She] has been doing it for a long time, and it’s great to see her finally getting well-deserved recognition.”

Byrne plays Linda, a professional therapist fed up with an absent husband and a demanding daughter. Her daughter’s feeding disorder, and required daily hospital visits, have left Linda threadbare; when a burst pipe causes a hole to spontaneously open up above her bed, flooding their apartment, mother and daughter relocate to a seedy motel. Things get worse from there — though the film remains in the realm of pitch-black comedy, even at its most dire. (Byrne’s Golden Globe win was for Best Actress in a Musical or Comedy; her primary Oscar rival, Jessie Buckley, took Best Actress in a Drama for Hamnet.)

“It was a deeply personal script for [writer and director] Mary [Bronstein],” Hannon says. “It was based on a lot of real-life events that she had experienced with her family … When we met with Mary, she was an amazing person; you could tell she was going to do a great job with the movie.”

Oscar Night and Beyond

Did they expect enough success to attract the Academy’s attention? “I don’t think we expected Oscars! We’re big dreamers and always hope for the best — but nothing is ever guaranteed. You can’t celebrate anything until it happens.”

Two women stand between two men. — Conor Hannon (left) with Mary Bronstein, Amy Judd Lieberman and Richie Doyle at Beyondfest

Bronxburgh’s second feature, the documentary The History of Concrete, premiered at the 2026 Sundance Film Festival; they’re currently seeking distribution for that film, while developing several other projects.

The goal, Hannon says, is to fill a niche in modern moviemaking.

“No one was really making $1 million to $15 million movies anymore — there’s kind of a gap there … We set out with the intention of making movies that we wanted to watch.”

If I Had Legs I’d Kick You is streaming on HBO Max.

By Sean Collier
Photos Courtesy Conor Hannon

Subscribe to TABLE Magazine‘s print edition.

An Afghan Refugee Family Finds Community in Pittsburgh

By

Abdul Rafay

-

February 19, 2026

Traditional Afghan Kabuli Pulao with lamb, raisins, and carrots, served alongside fresh apricots, pomegranates, and dates at a community feast.

The generous spirit of a family of new refugees from Afghanistan brings them together with a family of Pittsburghers, showcasing the city as a hub for immigrant care and resources.

A woman in a hijab standing in a bright kitchen, carefully tending to a tiered metal steamer on a gas stove while preparing traditional Afghan mantoo.

Community Connection Through an Afghan Refugee Story in Pittsburgh

Fatima and Shelley stand in a dimly lit kitchen, their silhouettes partially hidden by a cloud of steam escaping a tiered metal basket on the gas stove. Lifting the lid, the women pause to appreciate the layered aromas of beef, onion, and coriander escaping from a batch of dumplings. Three years ago, their paths converged – Fatima, mother of four, from Kabul, Afghanistan and Shelley, mother of six from Pittsburgh, Pennsylvania.

Hands holding a white bowl of Sheerbrinj, a traditional Afghan sweet rice pudding garnished with cardamom and crushed almonds.

At the time, Shelley and her eldest daughters were attending a baby shower for recent refugee arrivals with new or soon to-be expected babies. Fatima’s youngest child was two months new at the time. Shelley, whose youngest was two years old, felt a distinct tug to attend. Seated at the same table, the mothers connected through maternal experience alone and despite a language barrier, the two left the event intent on meeting again.

One month later, a reunion happened over a meal – traditional Afghan cuisine prepared at Fatima’s and husband, Zubair’s, new home in Pittsburgh for the two sizeable families numbering fourteen in total. Despite juggling new culture and customs, care for their new Pittsburgh friends remained the focus. While meals in Afghanistan are typically enjoyed seated on the floor – a shared spread placed on a dastarkhan (tablecloth) laid between gatherers – on this occasion, Fatima and Zubair adapted their practice to accommodate their guests with their very first dining table.

A candid silhouette of Fatima and Shelley’s children interacting and holding hands in a sunlit living room during a cross-cultural family gathering.

Seated again at a table with Fatima, Shelley was moved by the details of her story. Their family had, after several failed attempts, escaped Afghanistan amid the Taliban takeover. Their long journey took them from Hamid Karzai International Airport, to Qatar, to Germany, and to temporary housing at Fort McCoy in Wisconsin before the family finally settled in Pittsburgh. Zubair now works to support others who have fled their homelands amid war and oppression. A journalist, he previously documented the war in Afghanistan for publications across the world.

Shelley and Fatima, two friends from different cultures, smiling and connecting in a bright kitchen while sharing a handmade plate of traditional Afghan mantoo dumplings.

Today in the kitchen, while the women work to recreate their first meal together, Fatima’s now 14-year-old daughter translates from Pashto to precise English (and vice versa) as the occasional cooking conundrum arises. A purposeful Fatima gently tops the steamed mantoo – dumplings filled with minced beef, cabbage and onion – with yellow split peas cooked in tomato paste, yogurt, and fresh coriander.

A festive table setting featuring tall taper candles, vibrant orange flowers, and a traditional Afghan meal including grilled meats and bowls of fresh fruit.

Careful hands carry the finished dish to a low round table and place it alongside the colorful Afghan Kabuli Pulao, a popular Central Asian dish of long basmati rice, lamb shank, red raisins, and matchstick carrots. Flat Bread (naan), Sabzi Chalaw (spinach cooked with onions and garlic) and a tender Chicken Karahi on a bed of greens complete the spread. In the cozy space upstairs, the two families settle in to share slow, careful conversation and Fatima’s feast – each dish like a layered story of its own.

A woman wearing a black hijab and pink dress carries a large platter of traditional Afghan food through a kitchen with neutral-toned cabinetry.

You’re Never Alone

Three years after first meeting, the adults share surprisingly similar challenges and concerns common to large families living in the United States with growing broods. They navigate best educations for their children, public schooling and home schooling, and even have a common bond in the excitement and anxiety that accompanies the parents of new teenage drivers.

A close-up of Fatima’s hand garnishing a plate of Afghan mantoo dumplings with fresh coriander in a kitchen with a tiered steamer in the background.

Fatima and Zubair’s eldest son, now 16, is working to get his driver’s license in a city that boasts many more hills and bridges than someone who came of age in the terrain of Afghanistan might ever imagine. But Shelley still marvels at the path that brought the Babakarkhail family to Pittsburgh and the strength that continues to carry them. “Seeing [our kids] laughing together, playing together, eating together – if you were an outsider looking in, you would never know how immensely different their lives have been.”

Back around the table, bellies are mostly full but surely satisfied. The youngest two guests -a daughter from each family – share apricots from a bowl of fruit with mahogany-colored dried dates and magenta pomegranates. The adults sample Sheerbrinj, Fatima’s sweet rice pudding topped with flavors from Afghanistan, cardamom, and crushed almonds.

A diverse group of children and adults from two families sitting together in a dimly lit room, sharing a traditional Afghan feast featuring Kabuli Pulao and colorful flowers.

Deeper Than Just a Meal

With a sentiment that mirrors an Afghan tradition of placing the most favored dishes near a guest, the two families demonstrate a selflessness with each other that is inspiring. Shelley visits once a week to encourage Fatima in her learning of the English language. Hospitality deeply ingrained in her, Fatima sets out a big tray of food, and always tea, for her friend. They spend an hour studying, then Shelley shifts to playing card and board games with Fatima’s kids.

A young girl with curly hair in a floral dress stands beside a man, both looking off-camera during an intimate gathering in a home.

The swift and frightening disruption to Fatima’s life could easily have sent her into survival mode. Instead, she has felt encouraged to lean into her culture, and new friends, for comfort. A shared meal fosters a sense of community and demonstrates honor and gratitude. Her food expresses love. Her hospitality, drawing from an ancient ethos of placing neighbor before self, nourishes the likelihood that each new day holds new possibilities.

A woman in a black hijab and pink dress carries a finished plate of traditional Afghan food in a modern kitchen with minimalist cabinetry.

Story by Leah Hohman Esser
Photos by Katie Long

Subscribe to TABLE Magazine‘s print edition.

St. Patrick’s Day Events Bringing Luck to Pittsburgh 2026

By

-

February 19, 2026

A man and a woman in St. Patrick's Day green clothing with shamrocks everywhere cheers a beer with their arms around each other. — St. Patrick's Day Events Bringing Luck to Pittsburgh 2026

St. Patrick’s Day is the holiday of beers and Bailey’s, but there’s so much more to the fun than just the booze. In Pittsburgh, many restaurants and organizations take St. Patrick’s Day as a chance to bring the community together in cheerful spirit. Grab the whole family too because some of these events even have kid-specific activities. We recommend dressing from head-to-toe in green just to ensure there are no unwarranted pinches.

St. Patrick’s Day Events in Pittsburgh 2026

St. Practice Day Pierogi Contest & Charity Crawl

March 7, Various Locations on East Carson Street

If there’s one thing Pittsburgh loves more than a party it’s pierogis. Combine the two in a crawl along East Carson Street on the South Side to try various pierogis and take part in other specials. Look forward to $1 pierogis, Miller Lite and other drink deals, plus your opportunity to vote on your favorite.

St. Patty’s Day Themed Candle Making Workshop

March 13, Glade Run Adventures

Want to add a touch of green to your living space for the holiday but don’t want to invest in a cheesy sign? Head over to Glade Run Adventures and make your own St. Patrick’s Day candle out of a variety of scents. Then, head home and kick your feet up as you light your creation in relaxation.

Pittsburgh St. Patrick’s Day Parade

March 14, Downtown

You can’t go through a St. Patrick’s Day without viewing the parade! Watch floats of all shapes and sizes carry some of the best organizations, leaders, and celebrities in the city. Be sure to dress in your best green attire and get ready for marching bands, Irish step dancers, military members, and an appearance from Punxsutawney Phil.

Pittsburgh St. Patrick’s Day Weekend Bar Crawl 2026

March 14, Starting at The Library on Carson

What would St. Patrick’s Day be without the famous South Side bar crawl. This is the place to be if you’re looking for cheap booze, crowds to dance with, and music carrying you the whole night from bar to bar. Not to mention, your ticket gets you a free drink or shot to kick things off.

St Patrick’s Parade Day at the Bank on 8th 2026

March 14, The Bank on 8th

After you watch the St. Patrick’s Day parade, you’ll want to head down to The Bank on 8th for their party, which starts at 1 p.m. and goes all night. The music begins shortly after doors open with a line up of Irish and popular musicians alike.

Pittsburgh Brewing Company’s Irish City

March 14, Pittsburgh Brewing Company

St. Patrick’s Day at Pittsburgh Brewing Company is an all-day affair. You’ll start your morning with Kegs and Eggs breakfast featuring a buffet and beer in the taproom. Shortly after breakfast they’ll also hold an Irish City Parade. Then, wander around the grounds for a free green beer, live music, a cigar bar, food trucks, yard games, tattoos, and so much more.

Kegs n’ Eggs at City Works Pittsburgh

March 14, City Works

Bright and early, earlier than the parade in Downtown, City Works is here to fill your gullet before (or while) you fill it with beer. Try Irish-inspired specials like Irish Corned Beef Hash and Bailey’s and Vanilla Ice Cream Battered French toast all with bagpipers in the background.

Irish ConFusion with Chef Nicholas Saxon

March 14, The Kitchen by Vangura

Irish or not, St. Patrick’s Day is a favorite celebration especially for the culinary traditions. Chef Nick at The Kitchen will work through different dishes and techniques while you eat, drink, and enjoy. This is a chef’s presentation dinner, so that means Chef does the cooking while you do the eating.

The Luck of the Cookies – Decorating Class

March 20, Sapphire & Lace

Micah Made Cookies is an expert at decorating and he wants to teach you how to, too! As you sip on beer, Micah will take you through tips for decorating your six cookies like pots of gold or four leaf clovers. Plus you’ll receive a thank you cookie just for showing up and could win a free future class.

Small Town. Loud Voice., a St. Patrick’s Day-themed Party!

March 21, West Leechburg Fire Department Social Hall

Latin for “Always Grateful,” Semper Gratus supports families and their children in the area battling cancer, disease, and disabilities. Show up and out for these members of the community at a St. Patrick’s Day party with open bar, light bites, dancing, caricatures, auctions, raffles, games, and more.

Brews & Moos St Patty’s Day Cruise

March 21, Devout Brewing Company

Skip the expensive Ubers and packed bar crawls. Instead, let Joyful Rides take you through various stops like a brewery, winery, and farm. You’ll get behind-the-scenes tours and tasting at all stops plus a private meeting with baby animals as well as Highland cows and other surprises.

Story by Kylie Thomas
Photo Courtesy of Pittsburgh Brewing Co.

Subscribe to TABLE Magazine’s print edition.

Asparagus Recipes for Spring’s Never Ending Bounty

By

-

February 19, 2026

A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Tender spears of asparagus, pushing their tips up through garden soil, are a true sign of spring. They seem to grow almost magically, by leaps and bounds, once touched by the sun’s warmth. Sure, you can find ho-hum bunches of asparagus in grocery stores year-round, but for the real deal, you should look for it now, especially in farmers’ markets and farmstands. You’ll be rewarded with the remarkable flavor of grass and earth, a touch bitter and a touch sweet. From wispy pencil thin spears to stout stems the thickness of thumbs, truly fresh seasonal asparagus should be juicy and vibrantly colored. Look for compact tips and firm stems. The spears do get more fibrous toward their bottoms, but they should not be dried out and woody.

What to Know about Green, Purple and White Asparagus

In addition to the familiar green vegetable, you may be able to find the Purple Passion variety, or even white asparagus. The white is buried in soil to avoid chlorophyll production in the stalks. It‘s particularly prized in Europe. I first experienced these creamy colored spears on an overseas airline flight, some decades ago, when even coach class provided real meals. I couldn’t figure out what the mystery salad ingredient was until I tasted that distinctive but somewhat milder flavor.

One of the reasons asparagus can be a bit spend-y is because the plants require several years to mature enough for harvesting. To protect your investment, once home, take off the rubber bands corralling the bunch, trim the bottoms, and stand upright in a glass of water like a bouquet. For fat asparagus, whatever the preparation, use a peeler to strip away the tougher outer peel on the lower couple of inches. Steam, roast, or even grill the spears to serve simply, with a drizzle of olive oil or melted butter, a squeeze of lemon, and a shower of flaky sea salt. Accompany with fresh herbs like dill, thyme, or tarragon. Tuck spears into a crudité platter, or serve as a side with Green Goddess dressing, or hollandaise or bearnaise sauce, or try one of these recipes during the peak season.

Spring Asparagus Recipes for Veggie Lovers

Asparagus Soup

A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Silky smooth and emerald in color, this soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche, if you like too.

Asparagus Tart

Puff pastry always makes it look as if the cook worked extra hard. This buttery tart can be sliced into small squares as an appetizer, or serve as a main dish.

Penne with Asparagus and Lemon

A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Asparagus and pasta make a lovely spring-like combo of green on white. Cut the asparagus in lengths similar to the penne for the best appearance and flavor. If you want to make the dish more substantial, poached or roasted chicken would be a good addition.

Shaved Asparagus Salad

A plate full of shaved asparagus and croutons with a salad dressing container in the bottom left corner.

Shaving asparagus super thin is a great way to enjoy it raw. This salad is especially gorgeous when you can find green and purple spears. Certainly add white ones too, if you find them. Lemon contributes brightness and rustic croutons and almonds both add texture. If you’d like, feta crumbles could be scattered over it too.

Tempura Asparagus

A green plate of lightly fried asparagus tempura with slices of lemon around it.

Asparagus gets the tempura treatment here, frying up in golden spears of goodness. Serve with lemon wedges to squeeze over and tarragon aioli for dunking.

Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Preparation by Jackie Page
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Asparagus Soup

By

-

February 19, 2026

Silky smooth and emerald in color, this Asparagus Soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche to further enrich the dish’s flavor and texture. Alongside slices of toasted baguette and glasses of chilled French Chablis, this soup makes a delectable first course. The crisp, dry, unoaked brightness of a classic Chablis will support the soup without interfering with the subtle, earthy flavors of spinach and asparagus.

Print

Asparagus Soup

Author: Cheryl Alters Jamison
Yield: Serves 4 to 6 1x

Description

A perfect way to use up excess asparagus.

Ingredients

Scale

¾ cup packed spinach leaves
4 oz pancetta, cut into ¼ inch dice
1 tbsp unsalted butter
1 small yellow onion, chopped
4 cups (1 qt) low-sodium chicken or vegetable stock
1 lb asparagus, tips set aside, the rest cut into 1-inch lengths
¼ cup crème fraiche

Cook Mode Prevent your screen from going dark

Instructions

Bring a small saucepan of water to a boil over high heat. Place the spinach in a strainer and dunk it into the water for about 10 seconds. Remove and run cold water over the spinach to set the color. Drain on a paper towel.
Fry the pancetta in a medium saucepan over medium heat several minutes, until brown and crisp. Scoop out the bits of pancetta with a slotted spoon and transfer to another paper towel. Add the oil to the pan and heat through. Stir in the leek and asparagus, and sauté until beginning to soften, about 5 minutes. Pour in the stock and simmer until the asparagus is very tender. Stir in the crème fraiche and reserved spinach mixture. Puree with an immersion blender. Alternatively, pour the soup into a blender and puree, then return the soup to the pan to warm it through.
Spoon the soup into bowls. Scatter the pancetta equally over each bowl, along with the asparagus tips. Serve right away.

Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Preparation by Jackie Page
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Penne with Asparagus and Lemon

By

-

February 19, 2026

Asparagus and penne pasta make a lovely spring-like combo of green on white. Cut the asparagus the same length as the penne for the best appearance and flavor. In Italy, this would be served as a first course. However, if you want to make the dish more a substantial entrée, poached or roasted chicken would be a good protein addition. If the latter route is your choice, sipping a glass of Gruet Brut Rosé would entertain the palate and refresh the senses between each bite.

Print

Penne with Asparagus and Lemon

Author: Cheryl Alters Jamison
Yield: Serves 4

Description

Add some extra nutrients to your delicious pasta dish.

Ingredients

Scale

12 oz dry penne rigate, mostaccioli, or other short cut pasta tubes
1/3 cup olive oil
12 oz asparagus, preferably medium-thick spears, trimmed of woody stems
½ oz dried morel mushrooms, soaked in hot water
2 garlic cloves, sliced thin
½ tsp red chile flakes
1 cup low-sodium chicken stock, reduced by one half
2 medium lemons, 1 zested, both halved
2 tbsp unsalted butter
2 oz freshly grated Pecorino Romano plus additional for garnish
Kosher salt, optional

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain the pasta, reserving 1 cup of pasta water.
While the pasta cooks, slice the asparagus into 1½- to 2-inch lengths, on the diagonal. Warm the oil in a medium saucepan over medium heat. Add the asparagus, mushrooms, and garlic and sauté for about 5 minutes, until the asparagus is just tender and bright green.
Add the drained pasta to the asparagus and toss together. Stir in the stock and continue cooking until the liquid reduces by about half. If it gets too dry, add a bit of the reserved pasta water. Squeeze in the juice of the lemons and add the lemon zest too. Add the butter and stir it in until melted. Add the Pecorino and season with salt, if needed.
Serve in pasta bowls with additional pecorino cheese grated over the top.

Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Preparation by Jackie Page
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Tempura Asparagus

By

-

February 19, 2026

Asparagus gets the tempura treatment here, resulting in golden spears of goodness. Serve with lemon wedges to squeeze over and tarragon aioli for dunking. This sort of finger food is marvelous for cocktail hour, as a starter, or even as a side dish along with a simply prepared seafood spritzed with lemon and pepper. Try a Spanish Albariño here as a sipping accompaniment. The combination of acidity and salinity both contrasts and supports fried food.

Print

Tempura Asparagus

Author: Cheryl Alters Jamison
Yield: Serves 6 or more 1x

Description

Lightly battered and fried to deliciousness.

Ingredients

Scale

For the tarragon aioli:

½ cup mayonnaise
2 tsp extra-virgin olive oil
1 tsp Dijon mustard
1 small garlic clove, minced
1 tbsp minced fresh tarragon or 1½ tsp dried tarragon

For the tempura:

Vegetable oil or rice bran oil for deep-frying
2 lb asparagus spears, trimmed of tough stems
2 cups all-purpose flour
2 cups ice water
2 medium egg yolks
Lemon wedges, for garnish

Cook Mode Prevent your screen from going dark

Instructions

For the tarragon aioli:

Stir the ingredients together in a small bowl. Cover and chill until serving time.

For the tempura:

Pour at least 3 inches of oil into a large sturdy pot suitable for deep-frying and broad enough for the asparagus spears.
Place the asparagus on a plate near your frying pot. Arrange a rack with paper towels under the rack for draining the asparagus. Also nearby, have a broad shallow dish with 3/4 cup of the flour, a large bowl for mixing the batter (which needs to be done at the last minute), and a long-handled “spider” strainer and tongs for retrieving the asparagus.
Just before you are ready to serve the tempura, heat the oil to 375 degrees.
While the oil heats, mix the batter, first whisking together the ice water and egg yolks. Mix them vigorously until frothy. Whisk in the remaining 1¼ cups of the flour, just until lightly blended. Don’t worry about a few streaks or lumps of flour. You don’t want to overwork the batter.
Dredge the asparagus in the shallow dish of flour, a few spears at a time, then dip in the batter and slip into the oil one at a time. Repeat with remaining asparagus and batter, adding as many as you can to the oil without crowding or dropping the oil temperature. Cook the asparagus for 3 to 4 minutes, turning as needed, until golden.
Serve right away with the aioli and lemons to squeeze over the tempura.

Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Preparation by Jackie Page
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Shaved Asparagus Salad

By

-

February 19, 2026

Shaving asparagus super thin is a great way to enjoy it raw. This Shaved Asparagus Salad is especially gorgeous when you can find green and purple spears. Add white ones too, if you find them. Lemon contributes brightness, and rustic croutons and almonds both add texture. If you’d like, feta crumbles could be scattered over it too. A buttery, nutty, full-bodied Meursault would pair well here. Its notable palate presence will stand up to the vinaigrette as well as to the earthy crunch of raw asparagus.

Print

Shaved Asparagus Salad

Author: Cheryl Alters Jamison

Description

Let asparagus show you how a salad is done right!

Ingredients

Scale

For the croutons:

4 to 6 oz ciabatta or peasant bread, torn in bite size pieces
2 tbsp extra-virgin olive oil

For the lemon-mustard vinaigrette:

1 tbsp white vinegar
1 medium shallot, minced
2 tsp Dijon mustard
¼ cup extra-virgin olive oil
¼ cup vegetable oil
Zest of 1 lemon with 2 tbsp juice
Kosher salt and fresh-ground black pepper

For the asparagus:

2 lb fat asparagus
Handful or 2 of arugula leaves
1/3 cup sliced almonds, toasted in a dry skillet

Cook Mode Prevent your screen from going dark

Instructions

For the croutons:

Preheat oven to 350 degrees.
Combine the bread pieces with the oil and arrange on a small baking sheet in a single layer. Bake for about 10 minutes, stirring once, until golden brown and crunchy. Let cool on the baking sheet.

For the lemon-mustard vinaigrette:

Combine the vinegar and shallot in a small bowl. Let sit 5 to 10 minutes, for the shallot’s flavor to mellow a bit.
Stir in the mustard. Whisk in the oil in a steady stream, then add one-half of the lemon zest (reserve the rest to garnish the salad) and the lemon juice and whisk to combine. Season with salt and pepper.

For the asparagus:

Snap or cut off the woody stems. Run a vegetable peeler the length of each spear, making as many shavings as possible.
Pile up the asparagus shavings neatly on a platter or individual plates. Tuck a few arugula leaves around the edges.
Drizzle with about two-thirds of the dressing. Scatter with almonds, remaining lemon zest, and croutons.
Serve right away with additional dressing, if you wish.

Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Preparation by Jackie Page
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

The Food Trends Defining 2026: Comfort Cooking, New Proteins, GLP-1 Diets, and Smarter Grocery Spending

By

-

February 18, 2026