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Shaved Asparagus Salad

asparagus saladFINAL
The asparagus in the market is plentiful now and this salad is so fresh and simple. Begin my selecting tender asparagus. By that, we mean not too woody of a stem.  For this recipe, thicker is better than pencil-thin asparagus as you’ll be shaving it with a peeler or mandolin.


2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
Finely grated zest of one lemon (recommend using a microplane)
1 tablespoon good quality white wine vinegar
1 Tbl kosher salt
1/4 cup extra-virgin olive oil


  1. Begin by bending the asparagus until it snaps at the natural break. Discard (compost) the woody bottom portion.
  2. Using a vegetable peeler or a mandolin, shave the asparagus into long, thin strips and place into your large salad bowl.
  3. Grate the Parmigiano-Reggiano cheese and toss with the asparagus.
  4. In a separate small bowl or a jar with a tight fitting lid, whisk together (or shake if using the jar) the lemon juice, zest, vinegar, salt, and pepper until the salt has completely dissolved. Now add the olive oil and mix until an emulsion forms.  Taste for seasoning.
  5. Add the lemon vinaigrette to the asparagus and toss to coat.
  6. Check for balance of seasoning and, if necessary, correct with salt and pepper and serve immediately.

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