Fresh Shaved Asparagus Salad Recipe with Easy Zesty Lemon Parmesan Vinaigrette
A bright and fresh salad featuring thinly shaved asparagus ribbons tossed in a tangy lemon parmesan vinaigrette. Perfect for a light, refreshing spring or summer dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 1 pound fresh asparagus (preferably thin and tender spears)
- ⅓ cup extra virgin olive oil (80 ml)
- Juice of 1 large lemon (about 3 tablespoons or 45 ml)
- ¼ cup grated Parmesan cheese (25 g)
- 1 small clove garlic, minced
- 1 teaspoon honey (5 ml)
- 1 teaspoon Dijon mustard (5 ml)
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Optional: toasted pine nuts or chopped pistachios for crunch
- Optional: fresh herbs like basil or mint
Instructions
- Rinse about 1 pound (450 g) of fresh asparagus under cold water. Snap or trim off the woody ends (about 1-2 inches). Using a vegetable peeler, shave the asparagus lengthwise into thin ribbons aiming for delicate, translucent strips.
- In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons/45 ml), ¼ cup (25 g) finely grated Parmesan, 1 teaspoon (5 ml) Dijon mustard, 1 teaspoon (5 ml) honey, and 1 small clove minced garlic. Season with ½ teaspoon salt and freshly ground black pepper to taste. Whisk until emulsified and smooth, about 1-2 minutes.
- Place the shaved asparagus ribbons in a medium mixing bowl. Pour the vinaigrette over the top. Using tongs or clean hands, gently toss until every ribbon is lightly coated.
- Let the salad sit for 5-10 minutes at room temperature to allow the asparagus to soften slightly and the flavors to meld.
- Before serving, sprinkle optional toasted pine nuts or chopped pistachios on top. Add fresh herbs like basil or mint if desired.
- Serve fresh, chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 24 hours.
Notes
Use a good-quality vegetable peeler for thin, delicate asparagus ribbons. Whisk olive oil and lemon juice first before adding other vinaigrette ingredients to ensure smooth emulsification. Add salt gradually as Parmesan is salty. The salad holds well for 1-2 hours but can get soggy if left too long. For make-ahead, keep dressing separate and toss before serving.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
Keywords: asparagus salad, shaved asparagus, lemon parmesan vinaigrette, fresh salad, spring salad, easy salad recipe, vegetarian, gluten-free