RAW ASPARAGUS SALAD — 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.
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.
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.
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 Raw Asparagus Salad recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Asparagus
Appearance: Fresh asparagus stalks are firm, straight and smooth. Look for stalks that have a rich green color with a small amount of white at the bottom.
Asparagus stalks should be firm and straight, not limp. The asparagus tips should be tightly closed and compact–like a paintbrush–with purple highlights. Make sure the tips are not soft or mushy.
Size: It’s really not true that thinner asparagus is more tender and flavorful than thicker asparagus. As long as asparagus is cooked properly, any size or thickness should taste good.
Storing: The best way to keep asparagus fresh is to trim about a half-inch from the ends of the asparagus, then stand the stalks upright in a jar or glass with about an inch of cold water in the bottom. Cover with a plastic bag and keep in the refrigerator for three to four days.
The goal is to keep the stems moist without getting the rest of the asparagus wet. Do not wash asparagus before storing.
Here’s what you’ll need to make Raw Asparagus Salad
- Produce: asparagus, shallots, parsley
- Lemon juice
- Salt and pepper
- Olive oil
- 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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 154mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Coley Cooks