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Fresh Shaved Asparagus and Lemon Ribbon Salad

fresh shaved asparagus salad - featured image

A quick, bright, and refreshing salad featuring delicate ribbons of shaved asparagus with lemon zest and juice, olive oil, and optional Parmesan and nuts. Perfect for spring and summer, this easy recipe is light, tangy, and satisfying.

Ingredients

Scale
  • 1 pound fresh asparagus (about 450g), thin to medium stalks
  • 1 large lemon, zested and juiced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup shaved Parmesan cheese (optional)
  • 2 tablespoons toasted pine nuts or sliced almonds (optional)

Instructions

  1. Rinse the asparagus under cold water and snap off the woody ends (about 1-2 inches). Using a vegetable peeler, shave the stalks lengthwise into thin ribbons.
  2. Zest the lemon using a microplane or zester, avoiding the white pith. Cut the lemon in half and squeeze out about 2 tablespoons (30 ml) of juice, straining out seeds.
  3. In a small bowl, whisk together the lemon juice, olive oil, sea salt, and black pepper until well combined and slightly emulsified. Taste and adjust salt if needed.
  4. Place the shaved asparagus ribbons in a mixing bowl, pour the dressing over, and gently toss to coat evenly.
  5. If using, sprinkle shaved Parmesan and toasted nuts on top and give a final light toss to combine.
  6. Let the salad sit at room temperature for 5-10 minutes before serving to allow flavors to meld and asparagus to soften slightly.

Notes

Shave asparagus thinly for best texture; avoid over-tossing to prevent bruising. Serve within a couple of hours for optimal crunch. Dressing can be kept separate if prepping ahead. For dairy-free, omit Parmesan or use vegan alternative. Nuts can be substituted or omitted for allergies.

Nutrition

Keywords: asparagus salad, lemon salad, shaved asparagus, healthy salad, spring salad, easy salad recipe, fresh salad, vegetarian salad, gluten-free salad