Shaved Asparagus and Mint Salad

By • May 8, 2011 • 77 Comments


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Author Notes: I wanted to make a raw salad that would be a little different. I also had baby artichokes, but I liked the texture of the raw asparagus better for this.

It also makes fantastic leftovers the next morning, just put a little on top of a buttered, toasted piece of nice bread or brioche and top with a poached or fried egg and a little more of the vinaigrette. - CRS
Meatballs&Milkshakes

Food52 Review: The bright woodsy flavor of asparagus is sometimes lost once it's cooked -- this salad preserves that flavor and the long ribbons give each bite a wholesome crunch. Get out your best vegetable peeler. It does double duty here: first with the asparagus and next with the parmesan cheese. The hazelnuts echo the richness of the cheese and mint gives the salad a little zing. We like zing! - A&MA&M

Serves 4

  • 1 bunch asparagus
  • 1 handful toasted, crushed hazelnuts
  • 1 tablespoon chopped mint
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • parmesan or pecorino shavings
  1. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
  2. Wisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.

Tags: Easy, hazelnuts, leftovers, lunch, Spring

Comments (77) Questions (1)

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Ashley

about 6 hours ago Ashley Marie

Ok, I was totally skeptical about eating RAW asparagus and this BLEW my socks off! Subbed pine nuts for the hazelnuts and champagne vinegar for the sherry vinegar (for lack of finding it last minute) and it was stellar. Wonderful. Thank you :)

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2 months ago gillianknitsalot

This was AMAZING!!! Can't wait to make it again!

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2 months ago Meatballs&Milkshakes

Glad you enjoyed it!

7k4kyeyx

3 months ago Katherine

Great recipe! Loved loved loved it! Some changes: We couldn't find our peeler so we sliced our asparagus in short diagonal pieces. Only used blanched raw hazelnuts. Plus, we didn't have sherry vinegar so we substituted it with rice wine vinegar. All in all, it was absolutely delish! Will make it again, hopefully next time we can follow the recipe down to a t!

Liz_and_sophie_kiss

4 months ago LizTerry

Loved this! I didn't know you could eat raw asparagus. We added thin sliced dried figs and prosciutto. Lovely starter salad for our New Year's Eve dinner.

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about 1 year ago emcsull

I find it next to impossible to shave the heads, I gotta say. It will still be wonderful, I am sure.

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almost 2 years ago 1natalplum

I saw this and ran right out and bought asparagus. I used mgreentv5's suggestion for the sherry vinegar and subbed sliced almonds because my hazelnuts smelled freezerish. Hubby's away so I halved the recipe and devoured it all for my meatless Monday dinner. I love this so much, I will plant Sweet Purple asparagus next spring--purple outside, pale green inside, higher sugar content and lower lignin makes it especially great raw. Can't wait--thanks!

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almost 2 years ago Meatballs&Milkshakes

Thanks! Glad you enjoyed it!

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almost 2 years ago MaureenOnTheCape

I love to transform vegetables that I like into something completely different. It would be tough to realize these shavings are actually asparagus. It is really a unique dish. Unfortunately my local grocery store did not have sherry vinegar, so after searching the internet for substitutes, I used 1 TBL. red wine vinegar and 1 TBL. sherry and it was delicious. I will make this again and again. Thank you Meatballs&Milkshakes!

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almost 2 years ago Meatballs&Milkshakes

glad you liked it!

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almost 2 years ago lisina

LOVED IT! I tossed in a few edamame too. Such a beautiful green dish!

Me4

almost 2 years ago TheLearningCook

This was really good, it was just kind of a pain to shave the asparagus.

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almost 2 years ago SandraK

Made this with a few minor alterations...added arugula as a background flavour and to extend the salad a bit and I had lovely purple chive flowers to add some variety of colour. Definitely well received.

Sandra
http://www.torontobites...

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about 2 years ago fosterOR

This is briliiant! So simple, fresh and easy for anyone to do with or without deep cooking skill. I know. Made this for a group dinner and was uncharacteristically treated like a culinary hero. This recipe should win a contest-oh yeah, it did. :-) Thank you!

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about 2 years ago Meatballs&Milkshakes

Glad you enjoyed it!!

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about 2 years ago fosterOR

This is briliant! So simple, fresh and easy for anyone to do with or without deep cooking skill. I know. Made this for a group dinner and was uncharacteristically treated like a culinary hero. This recipe should win a contest-oh yeah, it did. :-) Thank you!

Deena_cooking

about 2 years ago deensiebat

Just made this for a fancy dinner for a friend. So good! To fancy it up I used a bit of truffled cheese instead, which worked really well against the bright flavors of the salad.

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about 2 years ago Ms. T

Mmm...just picked up some of the season's first asparagus from the farmer's market and am excited to give this a try for a party tomorrow. Do you think it's okay to shave the asparagus a few hours in advance? Also, do you include the asparagus heads in the salad?

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about 2 years ago Meatballs&Milkshakes

Yes, definitely include the heads, they look pretty. Make sure to shave from the stem end to the head. I would say yes, you can shave it in advance but be aware that it will get a little more limp and the moisture in the asparagus will start to come out. I don't mind it that way personally, and I usually like leftovers the next day just as much as the original salad.

Food54_profile_pic

about 2 years ago Ms. T

Great, thanks! I'm going to use your recipe as a jumping off point, but will improvise a bit, since I have some preserved Meyer lemons I'd like to incorporate. Thanks for the inspiration!

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about 2 years ago Ms. T

I created a spin-off of your recipe, with a preserved Meyer lemon dressing and thinly sliced watermelon radishes. It came out great--thanks for sharing your brilliant idea! Next time, I will try your recipe as written because it looks delicious, as is. Photos of my version here:
http://stillsimmering.wordpress...

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almost 3 years ago SRoca

Delicious. A boat-load of work to shave the asparagus, but really very tasty. Thanks so much for the recipe.

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over 2 years ago Meatballs&Milkshakes

I actually find that I get into a groove with it and it's not so bad...just make sure to hold from the thick stem end and don't worry about using the bottom inch.

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almost 3 years ago NanP

This is my new favorite late spring and summer meal. I add ribbons of summer squash to give some color contrast

Bigboy

almost 3 years ago vinylhaven

ehh.

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almost 3 years ago tupperbear

Excited to try this for Memorial Day picnic

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Congratulations on your lovely win.

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almost 3 years ago Meatballs&Milkshakes

Thanks!!

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almost 3 years ago PFossil

Wow, this totally says spring to me. Can wait to head to the Greenmarket on Saturday for some seriously fresh asparagus and mint.