Crisp Shaved Asparagus Salad with Lemon Parmesan Dressing

This shaved asparagus salad shines with a bright lemon-Dijon dressing, finely chopped shallot, fresh parsley, and ribbons of Parmesan. It’s a light, elegant side that elevates any meal.

Raw asparagus becomes tender and pleasant to eat when shaved into thin ribbons. A vegetable or potato peeler makes this quick and simple: lay an asparagus spear flat on a cutting board, hold one end, and run the peeler down the length to create long, delicate strips.

These tender ribbons pair beautifully with minced shallot and chopped parsley. Use the same peeler to shave thin Parmesan ribbons for a creamy, salty finish. Toss everything together and dress it with a simple emulsified lemon-Dijon vinaigrette for a fresh, seasonal side.

This salad is perfect for warm-weather meals and pairs well with grilled meats or a hearty pasta. It’s quick to assemble and makes a bright accompaniment to spring and summer menus.

Shaved Asparagus Salad

By Natasha Bull

A fresh and delicious shaved asparagus salad.

Prep: 25 mins • Total: 25 mins • Servings: 4

Ingredients

1 bunch asparagus
1.5 tablespoons shallot (approx. 1 small shallot), chopped
1 tablespoon parsley, chopped
1/4 cup shaved Parmesan cheese

Dressing:

1 teaspoon Dijon mustard
1 tablespoon olive oil
1/2 tablespoon fresh lemon juice
Salt and pepper, to taste

Instructions

Use a vegetable or potato peeler to shave each asparagus spear into thin ribbons. Lay the spear flat on a cutting board, hold one end, and peel away from you. Place the ribbons in a salad bowl.
Chop the shallot and parsley and sprinkle them over the shaved asparagus.
Shave the Parmesan into ribbons using the same peeler and add to the salad.
Whisk the Dijon, olive oil, lemon juice, salt, and pepper in a small bowl until emulsified, or combine in a jar and shake until smooth.
Toss the salad with the dressing, adjust seasoning, and serve immediately.

Notes

Makes four side salads.