Shaved Asparagus Salad
Spring in an easy and beautiful salad!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad, Vegetable
Cuisine: American
Keyword: salad
Servings: 4 salads
Calories: 205kcal
- 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
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.
- (Inspired by a recipe on Chow.com)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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