+

Shaved Asparagus Salad

Shaved Asparagus Salad

Ingredients (11)

  • Finely grated zest of 1/2 medium lemon
  • 2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
  • 2 teaspoons champagne vinegar
  • 2 tablespoons minced shallot (from about 1 medium)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons pine nuts
  • 1 pound thick asparagus spears, tough bottoms removed
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup packed shaved Parmesan cheese (about 1 1/2 ounces)
  • 1 tablespoon finely chopped fresh Italian parsley leaves
Try Amazon Fresh
Nutritional Information
  • Calories205
  • Fat17.37g
  • Saturated fat3.51g
  • Trans fat
  • Carbs7.63g
  • Fiber3.14g
  • Sugar3.09g
  • Protein7.45g
  • Cholesterol7.23mg
  • Sodium150.33mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Shaved salads are a simple way to showcase the best of farmers’ market vegetables. Thinly slice vegetables using a vegetable peeler, toss them in a lemony vinaigrette, and top with salty cheese, like Parmesan, and nuts. This shaved asparagus salad showcases the best of early spring—serve it beside a simple Leg of Lamb or our Salmon Fillet recipe.

This salad was featured as part of our Easter Dinner Dishes photo gallery.

Instructions

  1. 1Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
  2. 2Meanwhile, toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
  3. 3Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)
  4. 4Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
  5. 5Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. Taste and season with salt and pepper. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese slices.
Load Comments

Recommended from Chowhound

Everything You Wanted to Know About Matcha Green Tea
Guides

Everything You Wanted to Know About Matcha Green Tea

by Joey Skladany | If your morning brew is in need of a green upgrade, look...

How Losing 100 Pounds Caused Me to Fall in Love with Food
Healthy Eating

How Losing 100 Pounds Caused Me to Fall in Love with Food

by Amy Sowder | When I'm anxious or sad, I stuff my face with carbs and sugar and cheese, ingredients which are wonderful...

Former Eleven Madison Park Bartender Matt Seigel Shows Us How to Make 3 Classic Cocktails