Description
A fresh and vibrant Shaved Asparagus Salad featuring thinly peeled asparagus ribbons tossed with a tangy Dijon mustard and lemon dressing, garnished with chopped shallots, parsley, and shaved Parmesan cheese. This no-cook salad is perfect as a light appetizer or a refreshing side dish, ready in just 25 minutes.
Ingredients
Scale
Salad
- 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 & pepper, to taste
Instructions
- Shave the asparagus: Use a vegetable or potato peeler to shave each asparagus spear into thin ribbons by laying it flat on the cutting board. Hold one end with one hand and peel with the other, placing all shaved pieces into a large salad bowl.
- Add aromatics: Finely chop the shallot and parsley, then sprinkle them evenly over the shaved asparagus in the bowl.
- Shave the Parmesan: Using the vegetable peeler, shave thin slices of Parmesan cheese and add them on top of the asparagus mixture.
- Prepare the dressing: Combine Dijon mustard, olive oil, fresh lemon juice, salt, and pepper in a small bowl. Whisk thoroughly until fully emulsified or place in a jar and shake vigorously.
- Toss and serve: Pour the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper as needed. Serve immediately for the freshest taste.
Notes
- Use fresh, firm asparagus for the best texture in this salad.
- This salad is best enjoyed immediately as shaved asparagus can wilt if it sits too long with dressing.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- For added crunch, sprinkle toasted pine nuts or sliced almonds on top.
