Shaved Asparagus Salad with Parmesan

Shaved Asparagus Salad with Parmesan

Thin ribbons of raw asparagus turn tender and bright with lemon, olive oil, and shaved Parmesan.

Total 30 min Makes 4 servings Calories 162/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Raw asparagus spears are shaved into delicate ribbons, then tossed with lemon juice, olive oil, and shards of Parmesan for a crisp, peppery salad. The quick marinade in citrus softens the asparagus just enough while keeping its snap, making this a fresh side for spring dinners or a light starter. A scattering of toasted pine nuts and fresh herbs adds crunch and fragrance.

Ingredients

  • 1 pound asparagus, tough ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 ounce Parmesan cheese, shaved into shards
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh mint leaves, torn
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 0 flaky sea salt, for finishing (optional)

Method

  1. Toast the pine nuts in a dry 9-inch skillet over medium heat, shaking the pan often, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.

  2. Using a vegetable peeler or mandoline, shave each asparagus spear lengthwise into thin ribbons, working from the tip toward the base and rotating the spear as you go.

  3. Place the asparagus ribbons in a large bowl with the lemon juice, lemon zest, salt, and pepper. Toss gently and let sit to soften slightly, about 10 minutes.

  4. Drizzle the olive oil over the asparagus and toss again to coat evenly.

  5. Transfer the salad to a serving platter and scatter with Parmesan shards, toasted pine nuts, and torn mint leaves.

  6. Finish with a pinch of flaky sea salt, if using, and serve immediately.

Rate this recipe

★ 3.7 (1)

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    Shaved Asparagus Salad with Parmesan

    Raw asparagus spears are shaved into delicate ribbons, then tossed with lemon juice, olive oil, and shards of Parmesan for a crisp, peppery salad. The quick marinade in citrus softens the asparagus just enough while keeping its snap, making this a fresh side for spring dinners or a light starter. A scattering of toasted pine nuts and fresh herbs adds crunch and fragrance.

    30 min 4 servings 162 cal

    Ingredients

    • 1 pound asparagus, tough ends trimmed
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1/2 ounce Parmesan cheese, shaved into shards
    • 2 tablespoons pine nuts, toasted
    • 2 tablespoons fresh mint leaves, torn
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 0 flaky sea salt, for finishing (optional)

    Method

    1. 1

      Toast the pine nuts in a dry 9-inch skillet over medium heat, shaking the pan often, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.

    2. 2

      Using a vegetable peeler or mandoline, shave each asparagus spear lengthwise into thin ribbons, working from the tip toward the base and rotating the spear as you go.

    3. 3

      Place the asparagus ribbons in a large bowl with the lemon juice, lemon zest, salt, and pepper. Toss gently and let sit to soften slightly, about 10 minutes.

    4. 4

      Drizzle the olive oil over the asparagus and toss again to coat evenly.

    5. 5

      Transfer the salad to a serving platter and scatter with Parmesan shards, toasted pine nuts, and torn mint leaves.

    6. 6

      Finish with a pinch of flaky sea salt, if using, and serve immediately.