Shaved Asparagus Salad
This shave asparagus salad showcases the tender, delicate flavors of fresh asparagus in a light and refreshing dish. Featuring thinly sliced, raw asparagus, it is complemented by a medley of seasonal ingredients. A sprinkle of toasted nuts introduces a nutty richness, while freshly grated Parmesan enhances the overall flavor profile. The salad is dressed with a simple vinaigrette, made from olive oil, lemon juice, and a hint of Dijon mustard, marrying the ingredients harmoniously. Served chilled, this dish is an excellent choice for a spring or summer meal, highlighting the fresh, vibrant tastes of the season.
Serves 4
Prep time: 15 minutes
Ingredients
Dressing
3 tablespoons California olive oil
1/2 teaspoon kosher salt
1-2 garlic cloves, minced
1 tablespoon local honey
2 tablespoons fresh lemon juice
Salad
1 pound organic shaved asparagus
1 small shallot, finely diced
1-2 cups organic arugula
1/4 cup toasted nuts of your choice
Directions
Whisk lemon juice, honey, pepper, garlic, and salt in a medium bowl until honey dissolves. Slowly whisk in remaining oil until emulsified and add lemon zest
Shave asparagus lengthwise into ribbons with a vegetable peeler.
Toss asparagus with dressing in a large bowl and fold in cilantro.
Taste and season with salt and pepper if necessary.
Serve within 1 hour
Make it your own
Add 1 teaspoon lemon zest, step 3
Add 1 teaspoon finely chopped fresh dill, to your taste, step 3
Add shaved fresh Parmesan cheese, step 3
Add one diced avocado peeled, pit before assembling the salad
Add 1/2 cup sliced reddish and/or cherry tomatoes
Image and recipe adapted from Two peas & their pod