Shaved Asparagus Salad with Lemon Vinaigrette and Pomegranate Seeds

Shaved Asparagus Salad with Lemon Vinaigrette and Pomegranate Seeds

Thin ribbons of raw asparagus turn tender-crisp when tossed with a bright lemon vinaigrette.

Total 20 min Makes 4 servings Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Tree nuts

Fresh asparagus spears are shaved into delicate ribbons, then tossed with a tangy lemon vinaigrette, shaved Parmesan, and juicy pomegranate seeds. The result is a light, crunchy salad with pops of color and acidity, well suited to spring dinners or as a refreshing side alongside roasted meats.

Ingredients

  • 1 1/2 pounds asparagus, tough ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup pomegranate seeds
  • 1/3 cup shaved Parmesan cheese
  • 2 tablespoons toasted sliced almonds
  • 2 tablespoons fresh mint leaves, thinly sliced

Method

  1. Using a vegetable peeler, shave the asparagus spears lengthwise into thin ribbons, laying them flat on a cutting board as you work. Stop shaving each spear once you reach the woody core; discard the cores.

  2. Place the asparagus ribbons in a large bowl of ice water and let sit for 5 minutes to crisp and curl slightly.

  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.

  4. Drain the asparagus ribbons thoroughly and pat dry with a clean kitchen towel.

  5. Transfer the asparagus to a large bowl, drizzle with the lemon vinaigrette, and toss gently to coat.

  6. Arrange the dressed asparagus on a serving platter and scatter the pomegranate seeds, shaved Parmesan, toasted almonds, and mint over the top. Serve immediately.

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    Shaved Asparagus Salad with Lemon Vinaigrette and Pomegranate Seeds

    Fresh asparagus spears are shaved into delicate ribbons, then tossed with a tangy lemon vinaigrette, shaved Parmesan, and juicy pomegranate seeds. The result is a light, crunchy salad with pops of color and acidity, well suited to spring dinners or as a refreshing side alongside roasted meats.

    20 min 4 servings 190 cal

    Ingredients

    • 1 1/2 pounds asparagus, tough ends trimmed
    • 3 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1/2 teaspoon honey
    • 1/2 teaspoon Dijon mustard
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/3 cup pomegranate seeds
    • 1/3 cup shaved Parmesan cheese
    • 2 tablespoons toasted sliced almonds
    • 2 tablespoons fresh mint leaves, thinly sliced

    Method

    1. 1

      Using a vegetable peeler, shave the asparagus spears lengthwise into thin ribbons, laying them flat on a cutting board as you work. Stop shaving each spear once you reach the woody core; discard the cores.

    2. 2

      Place the asparagus ribbons in a large bowl of ice water and let sit for 5 minutes to crisp and curl slightly.

    3. 3

      In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.

    4. 4

      Drain the asparagus ribbons thoroughly and pat dry with a clean kitchen towel.

    5. 5

      Transfer the asparagus to a large bowl, drizzle with the lemon vinaigrette, and toss gently to coat.

    6. 6

      Arrange the dressed asparagus on a serving platter and scatter the pomegranate seeds, shaved Parmesan, toasted almonds, and mint over the top. Serve immediately.