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This shaved asparagus salad comes to life with a delicious lemon-Dijon dressing, shallot, fresh parsley, and parmesan cheese. It makes an awesome side salad and will take any meal to the next level!
Raw asparagus is most delicious when it’s shaved. The thin ribbons ensure you’re not getting a mouthful of tough, fibrous raw asparagus. Shaving asparagus is really simple. All you need to do is use a vegetable peeler (I used my potato peeler)!
Shave each piece of asparagus individually (don’t worry, you get into a rhythm) by laying it flat on your cutting board, using one hand to hold one end and using the other hand to shave it. You get the hang of it quickly.
The tender asparagus ribbons go perfectly with chopped shallot and generous lashings of shaved parmesan cheese. I figured why stop at the asparagus? I used the same peeler to get those delicious thin parmesan ribbons.
Toss it all together and you’ve got the perfect healthy side dish for the nice weather that’s finally starting to happen. I am soon going to be the proud owner of a new BBQ. I haven’t had one for years, and I can’t wait to enjoy delicious recipes from the ole outdoor grill again! I’m dreaming of eating this salad with a big, juicy ribeye.
I hope you will give this easy shaved asparagus salad recipe a try! 🙂
Shaved Asparagus Salad
Ingredients
- 1 bunch asparagus
- 1.5 tablespoons shallot (approx. 1 small shallot) chopped
- 1 tablespoon parsley chopped
- 1/4 cup shaved parmesan cheese
Dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1/2 tablespoon fresh lemon juice
- Salt & pepper to taste
Instructions
- Use your vegetable/potato peeler to shave the asparagus. Shave each piece of asparagus individually by laying it flat on your cutting board, using one hand to hold one end and using the other hand to shave it. Place asparagus in a salad bowl.
- Chop shallot and parsley. Sprinkle over the shaved asparagus.
- Shave the parmesan using the same vegetable peeler, and add it to the salad.
- Make the dressing by combining all dressing ingredients in a small bowl and whisking them until smooth and emulsified, or by adding them to a jar and shaking.
- Toss salad with dressing, add salt & pepper, and serve immediately.
Notes
- Makes four side salads.
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Love the freshness here! And I absolutely love your sense of food styling and photography!
Thank you 🙂
This is such a stunning salad Natasha. I love how elegant the little asparagus shavings look. And that dressing. So simple, yet so delicious. Every time I make an oil and lemon dressing the Mr. goes on and on about how good it is (as if I spent hours slaving in the kitchen to create something magical). Adding the dijon mustard will make it all the better. I would serve this beauty with a piece of fish for the perfect meal.
Thanks so much, Lynn! Agreed – simple dressings are usually the best. It’s amazing what oil and lemon juice can do 🙂
Beautiful photography, Natasha! I love how you captured the freshness of this salad. I just recently stated liking asparagus, as I spent all my young years hating it. So I haven’t yet tried them raw. Definitely need to get on that! 🙂
Thanks for the sweet comment! I’m glad you like asparagus now 🙂 Let me know if you try the recipe.
I love salads and this sounds really delicious, I’ve never thought to shave the asparagus before!
Thank you Rosemond! Let me know if you make it 🙂
This looks awesome. Definitely something different than my usual salads. The greener the better, right? 🙂
Absolutely! Thanks! 🙂
Asparagus is one of my favorite sides when I can get it! I never realized it could be good raw too. What a great and yummy sounding idea. Next time I get asparagus I will be excited to try it raw!
Thanks! Yeah, I usually enjoy it cooked as well… raw just adds another dimension of taste!