Thin shavings of fresh asparagus are tossed with olive oil, lemon juice and Parmesan cheese in this delicious, healthy salad that’s perfect for spring.
Why You’ll Love This Recipe
I don’t know about you, but I’m ready for some warmer weather, and this Raw Asparagus Salad is the perfect way to welcome spring.
This fresh, healthy salad was absolutely amazing! If you’re thinking raw asparagus sounds weird, trust me, when you make long, thin shaving with your vegetable peeler, it totally works!
Tossed with an easy olive oil and lemon vinaigrette, and some fresh parsley and shaved Parmesan cheese, it’s almost hard to believe something so simple could taste so good.
My husband loved it as much as I did, and the second time I made it, I doubled the recipe because we couldn’t get enough of it (the recipe below reflects the doubled amounts).
Admittedly, this salad isn’t super kid friendly. Although my kids did try it and conceded that it was much better than they thought it would be.
The trick to shaving your asparagus is to start with the thickest spears you can find. Thin spears will be way too hard to shave, so save that for some delicious roasted or grilled asparagus.
I’m a huge fan of asparagus, and this raw version is my new favorite way to enjoy this unique spring vegetable. This salad would be perfect for an Easter or Mother’s Day meal.
It’s just so fresh, and refreshing. And kind of fancy, if you ask me. Fancy, but not hard to make. Everyone is always impressed when I serve this beautiful salad.
I definitely recommend using shaved Parmesan in this recipe. The texture is the perfect accompaniment to the asparagus shavings. But grated or shredded Parmesan will work in a pinch.
This Raw Asparagus Salad is definitely my favorite new recipe this spring. I hope you love it as much as we did!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: asparagus, shallots, parsley
- Lemon juice
- Salt and pepper
- Olive oil
Raw Asparagus Salad
Ingredients
- 1 small shallot minced
- 3-4 tablespoons lemon juice
- Salt and pepper to taste
- 2 bunches thick asparagus spears
- 4-5 tablespoons olive oil
- 1/3 cup shaved Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- In a medium bowl, combined shallots and lemon juice. Season with salt and pepper. Set aside.
- Cut the tough ends from the asparagus. Using a vegetable peeler, shave the asparagus into long, thin strips.
- Add the olive oil to the shallots and lemon juice, whisking well to combine. Add the asparagus and toss to combine.
- Top with shaved Parmesan and fresh parsley and serve immediately.
Nutrition
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