Shaved Asparagus Salad
This shaved asparagus salad combines mild, thin sliced asparagus with a tangy lemon vinaigrette and Parmesan cheese shavings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 modest servings 1x
- Category: Salad
- Method: Raw
- Cuisine: American
Ingredients
Scale
- 16 large asparagus spears (about 1 pound)
- 1 tablespoon lemon juice, plus lemon zest to serve
- 3 tablespoons extra virgin olive oil
- 3/4 cup Parmesan cheese shavings (about 1.5 ounces)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Red pepper flakes
Instructions
- Make the shavings: Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the tip to the base (discard the outer peel). It takes a little practice, but it’s easy once you get the hang of it! Place the shavings in a bowl, and pat them dry to remove extra water. (You’ll have a lot of discarded pieces: you can save these and use them in a stir fry.)
- Make the vinaigrette: In a medium bowl, add the lemon juice. Then gradually whisk in the olive oil, 1 tablespoon at a time.
- Serve: Toss the vinaigrette with the asparagus shavings, Parmesan shavings, kosher salt and fresh ground black pepper. Top with lemon zest (here’s how to zest it!) and a few pinches of red pepper flakes. Taste, and add additional seasonings if desired.
Notes
Adapted from Bon Appetit