Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing

April  6, 2010
2 Ratings
  • Serves 2-3
Author Notes

This salad is light and breezy, like a summer day -- with just a few main ingredients: lemon, Parmesan, olive oil and tender asparagus it comes together in a complex yet bright way. - coffeefoodwritergirl —coffeefoodwrite

Test Kitchen Notes

This salad was refreshing and bright, a great alternative to a typical green salad. Coffeefoodwritergirl uses a simple set of ingredients, which means that fresh, high quality components are key. It was very easy to put together and I liked that I could let it set while I prepared a roasted salmon main course. As it sits, the dressing makes the asparagus less crisp, but more flavorful. I didn't have problems shaving the tips, but did have extra 'bits' that my peeler couldn't shave down any further. I chopped those up and sauteed them with some garlic, olive oil, and lemon juice, which was easily mixed in for some toothsome chunks. This recipe makes a wonderful vibrant side dish ... every bite made me happy it was springtime. - monkeymom —The Editors

What You'll Need
  • 1 bunch asparagus (about 30 stems) washed and tough ends removed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • ½ cup shaved parmesan cheese
  • ¼ teaspoon salt
  • fresh ground pepper
  1. Cut tips off asparagus and reserve for another use. (Maybe the Asparagus Tips and ends with Roasted Fennel I plan to post next...)
  2. With a potato peeler or your favorite peeling device, shave asparagus spears, turning and shaving, turning and shaving until you have shaved as much as you can – you will have little ends and pieces left over – just reserve them with the tips for another use.
  3. Place in bowl with olive oil, lemon juice and salt. Cover and refrigerate for at least half an hour and up to 2 hours. The lemon juice will “cook” and tenderize the asparagus.
  4. Remove from fridge. Toss in shaved parmesan. Adjust for salt. Serve to plates and grind a little pepper over each one. Enjoy!

See what other Food52ers are saying.

  • RMScott
  • bobbieliz
  • TheWimpyVegetarian
  • coffeefoodwrite
  • Brenna

25 Reviews

RMScott March 31, 2014
I loved this salad and almost prefer it now over many others. Fortunatly I own a very good vegetable peeler so, I leave the tips on and it shaves them off along with the stem just perfectly with no problems. The look of the salad with the heads still on is wonderful and people know what it is then. Great salad recipe BTW.
coffeefoodwrite March 31, 2014
Glad that you liked it -- what kind of vegetable peeler do you use? I'll have to get one…Thx!
bobbieliz September 12, 2011
I had this recipe at a restaurant in Orlando, Fla last evening...it was a lettuce with shaved
asparagus on top with pistacios scattered over and some ground white pepper.
TheWimpyVegetarian September 10, 2010
I made this last night with my dinner and really loved it. I cut the tips in half and added them to the mix to marinade together. The only other change I made was that I had some toasted pine nuts on hand that I decided to throw in at the last minute for some texture contrast. The parm cheese is a perfect balance with the lemon and asparagus. Really really loved this and will be making this again and again! Thanks!!
coffeefoodwrite September 10, 2010
Hi ChezSuzanne! So happy that you liked this dish. The addition of pine nuts sounds delicious. Adds some complexity and a little richness to the acidity of the lemon. Looking forward to trying that myself!
coffeefoodwrite April 22, 2010
Hi monkeymom! So glad you liked the recipe and happy to hear that the tips shaved for you!
monkeymom April 22, 2010
My pleasure! I totally agree with dymnyno that this is perfect to pair with something rich. Just balances the meal right out. I would have tried your Tips and Fennel recipe as well but I didn't have any fennel....I'll have to try it next time I make this.
Brenna April 7, 2010
Actually, this tips shave great, too! I'm pretty much a shaved vegetable addict. They keep their crunch--even after a couple days if stored tightly in the refrigerator.
Brenna April 7, 2010
That is to say you can shave them right along with the rest of the asparagus, no removing or blanching/shocking needed.
coffeefoodwrite April 8, 2010
Hmmmm....I tried shaving the little tips but they kept flying off -- do you have a special technique or tool?
Brenna April 8, 2010
Just a Swissmar potato peeler. Those things are lethal. Obviously just add a trace amount of delicacy in handling the tips and they will lend themselves to peeling with splendor.
cheese1227 April 7, 2010
I'll be serving this recipe this weekend with some grilled fish. So fresh!
coffeefoodwrite April 8, 2010
Let me know how it turns out!
Kelsey B. April 7, 2010
Delicious, I love the flavors you use and the idea of the shaved asparagus!
coffeefoodwrite April 7, 2010
Thanks, KelseyTNC -- glad that you like it!
amreen April 7, 2010
oh thank you thank you thank you! I had bought a bunch of asparagus to make something to enter into this weeks contest and then while looking in the mirror at yoga decided it was time to do a raw/juice fast ... now i have something to do with my lovely lil spears!!!
coffeefoodwrite April 7, 2010
So glad that you are excited about this -- I love raw food myself -- trying to figure out a way to make this pure raw -- without the cheese -- maybe dried slightly salty porcini (or other) mushrooms? Still thinking -- if you have any ideas let me know!
dymnyno April 6, 2010
Sounds deliciously perfectly healthy too!!
coffeefoodwrite April 7, 2010
thanks, dymnyno...
dymnyno April 17, 2010
I made this tonight to go with bbq'd pork ribs which were pretty spicy...the shaved asparagus went perfectly with the ribs...a ying to the yang! Fred and Ginger...you name it ...perfect partnering of flavors and heat and cool!!!
coffeefoodwrite April 17, 2010
So happy it turned out nicely! The pairing sounds absolutely wonderful! (Love your descriptions by the way...=))
pierino April 6, 2010
I like the simplicity of the flavors in this. Straight forward and direct. But myself, I would have used the tips as well, blanched and shocked in ice water, and then put back in to finish what is already a fine salad. Presentation that's all, but those flower heads do taste good.
coffeefoodwrite April 6, 2010
I'll try that tonight with my new set of tips!
TasteFood April 6, 2010
Sounds great. I love raw asparagus!
coffeefoodwrite April 6, 2010
Thanks TasteFood -- it turned out really nice -- I am going to make it again tonight to make sure the proportions are correct. Yeah...yeah...yeah....excuses...excuses...it's a tough job this recipe making (and tasting). ha!