Shaved Asparagus Salad with Lemon-Parmesan Dressing
A light, refreshing salad of raw asparagus shaved into ribbons, tossed with a bright lemon-olive oil dressing and finished with shaved Parmesan and black pepper.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings3
This salad captures the essence of spring in a bowl. With just a handful of ingredients – tender asparagus, sharp Parmesan, fruity olive oil, and fresh lemon juice – it comes together quickly but tastes surprisingly complex.
The raw asparagus is shaved into delicate ribbons, then marinated briefly in lemon juice, which gently 'cooks' it, making it tender yet crisp. It's a perfect side dish for a light lunch or a lovely addition to a spring dinner table.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut the tips off the asparagus and set them aside for another use (they can be roasted or added to a stir-fry).
- Using a vegetable peeler, shave the asparagus spears into thin ribbons, turning each spear as you go. Continue until you have shaved as much as possible; the remaining small pieces can be reserved with the tips.
- Place the shaved asparagus in a bowl with the olive oil, lemon juice, and salt. Toss well to coat.
- Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours. The lemon juice will gently 'cook' and tenderize the asparagus.
- Remove from the fridge, add the shaved Parmesan, and toss to combine. Adjust the salt to your taste.
- Divide the salad among plates and grind a little pepper over each serving. Serve immediately.
💡 Tips
- Use a very sharp vegetable peeler for the thinnest ribbons.
- For best flavor, use freshly squeezed lemon juice, not bottled.
- If you prefer, you can blanch the asparagus tips and add them to the salad for extra texture.
Inspired by a recipe from Food52