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Fresh and crisp, green and bright – that’s how I would describe this garden fresh raw asparagus salad. While it’s more of an idea than a recipe, it’s an idea worth trying.
As mentioned in a previous post, we planted asparagus last summer. I thought you were supposed to start harvesting on the second season but after further research we found it is best to wait until the third year (or just lightly harvest in the second year). We plucked and ate a few this spring, which were amazing by the way, but investigated further and decided to leave the remaining plants to help cultivate a hardy third year crop. I’ve heard it said you’d be better off renovating your house, instead of moving, if you have a prolific asparagus garden. These babies are said to produce for 20 years or more. Awesome – we should have planted more 🙂
Rich in Vitamin B, C, calcium and iron, asparagus is a perennial vegetable and one of the first crops harvested in spring. I love the great prices on asparagus in spring and am always eager to find ways to incorporate this tender fresh vegetable into as many meals as possible. This recipe is a super simple way to highlight fresh asparagus. The shaved pieces could also be added to scrambled eggs for breakfast, or served raw on a lettuce based salad for lunch or dinner.
I made a simple vinaigrette of olive oil, white balsamic vinegar, lemon juice, lemon zest, salt and freshly ground pepper and topped it with fresh grated cheese. You can use your favorite vinaigrette recipe and get tremendous results. If you’re interested in starting your own asparagus garden, check out this great article on Organic Gardening – How to grow asparagus.
Pin on your healthy salad board!
Shaved Asparagus Salad
Prep Time: 20 mins
Total Time: 20 mins
Yield: 4 salads
Course: Salad, Vegetable
Spring in an easy and beautiful salad!
Ingredients
- zest of ½ lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon white balsamic vinegar, or champagne vinegar, or other white vinegar of your choice
- sea salt, to taste
- fresh ground black pepper, to taste
- 1 pound fresh asparagus spears, washed and tough ends removed
- 4-5 tablespoons olive oil, good quality
- ½ cup grated Parmesan-Reggiano cheese
Instructions
- Combine the lemon zest, lemon juice, vinegar, sat and pepper in a small bowl. Whisk the lemon juice mixture while drizzling in the olive oil. Set aside. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips. Place the strips and tops in a large bowl. I found it easiest to lay the asparagus spears in the edge of the cutting board while shaving.
- Toss the asparagus with the vinaigrette and half the grated cheese. Check the salad and add more salt if needed. Adequate salt makes a big difference in the taste. Serve topped with the remaining cheese.
Recipe Notes
- (Inspired by a recipe on Chow.com)
Nutrition
Calories: 205kcal | Carbohydrates: 6g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 195mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 3mg
My good friend Beth @ Life in the “Greenhouse” recently asked for more asparagus recipes so here you go Beth – we aim to please! Beth is a former radio ‘star’ and my favorite funny girl. Beth’s blog is about
“Funny thoughts from a preacher’s wife … about life, love, work, food, church and many other things. Since 1974, I’ve been married to Joe Green – thus the “Greenhouse” in the title. He is my best friend, my pastor and the love of my life. And he makes me smile.”
Check out these other great ways to use asparagus in recipes:
Here’s a few more recipes from my friends:
We’re going out on another date this weekend! Two in a row – that must be a record. Our friends Jim and Shannon who traveled with us to Iceland, recently went back to Iceland and got married! They’re having a grown-up evening of dinner and dancing to celebrate their nuptials. I bought a new dress, and shoes, and everything. I’m practically giddy about dressing up and going out. Such fun!
I hope you have a wonderful weekend and maybe the sun will come out. We’ve had several inches of rain this week, and I am sure many of you are in the same boat (hopefully not literally). Thanks so much for stopping by!
Tricia
Ella Wilson says
The principal year, don’t pick the asparagus. Give it a chance to open up into the greenery, and grow. This piece of growing asparagus is vital as it needs to set up solid roots. Likewise, the grown growth ought to be left finished winter to furnish the roots with all the vitality conceivable. The following year, lances can be collected by snapping them off before the greenery branches unfurl from the primary stem.
Lea Ann (Cooking On The Ranch) says
That Nicoise salad is absolutely beautiful.
SavoringTime in the Kitchen says
What a pretty and fresh way to serve asparagus!
Big Dude says
I've never seen asparagus prepared like this and it sounds like a good one for fresh spears. The other dishes look delicious as well.
Elzbieta Hester says
Lovely presentation! Beautiful salad! <br />:) ela@GrayApron
Chris Scheuer says
Beautiful salad Tricia. Who would think that asparagus could look like such a work of art. It's gorgeous yet simple and so delicious looking. Love it!
Angie Schneider says
A very beautiful salad, Tricia. I love recipes with just a few of ingredients.
Beth Green says
Now I have enough recipes using asparagus to satisfy everyone's taste in my family! Thank you, Tricia! I'm a big fan of your blog! Have a wonderful time with your date this weekend! I'm sure you'll look gorgeous!<br />(And thanks for the 'shout out' to the funny girl!)<br />Beth<br />
Abbe@This is How I Cook says
Oh Tricia. i can't decide which to make. They all look fabulous! Have a great time on your date!
TLady says
Tricia! I had to MAKE SURE I commented after you left me such a NICE comment on my blog! THANK YOU by the way! 🙂 I like your "idea!" It sounds divine! We LOVE asparagus! We want to start a garden & this is GOOD INFORMATION to know about Asparagus! 🙂 THANK YOU! Have fun with your friends! It IS FUN to dress up & go out! (I'm in the process of looking for a NICE dress! I
Cheri Savory Spoon says
Hi Tricia, this looks amazing, love asparagus. Did not know that about growing asparagus, very interesting.
Sue/the view from great island says
This is so fabulous — pinning right away! I love this kind of thing, and I also want to get one of those spiralizer things, too! This belongs on the cover of Bon Appetit!
Mary Callan says
It's gorgeous! so refreshing, elegant and healthy – asparagus just shouts "Spring"<br />Mary
Monica says
I adore asparagus. Just made farro risotto with asparagus and peas this week for dinner (in case you want even more uses for your amazing crop). So interesting to learn about how to grow/when to harvest asparagus. It must taste incredibly amazing when it came from your own backyard! I love this simple way to enjoy something so fresh.
Anna and Liz Recipes says
What a wonderful recipe for shaved asparagus. We have done this recipe with zucchini many times, but never thought to do it with asparagus. So thanks for the inspiration! Also, thank you for linking to our asparagus recipes as well, so sweet! Have a wonderful date this weekend!