Fresh Shaved Asparagus Salad with Zesty Lemon Parmesan Vinaigrette
A quick and easy salad featuring thin ribbons of fresh asparagus tossed in a bright, tangy lemon parmesan vinaigrette. Perfect for a light lunch or a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 1 pound fresh asparagus, firm stalks, trimmed
- 3 tablespoons extra-virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- ¼ cup freshly grated Parmesan cheese (about 25 g)
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tablespoons toasted pine nuts or slivered almonds (optional)
- Small handful of chopped fresh parsley or basil (optional)
Instructions
- Rinse 1 pound of fresh asparagus and snap off the woody ends (about 1-2 inches). Using a vegetable peeler or mandoline, shave each stalk lengthwise into thin ribbons.
- In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, juice of 1 large lemon, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup if using. Season with salt and freshly ground black pepper to taste. Whisk or shake vigorously until emulsified and slightly thickened.
- Pour the vinaigrette over the shaved asparagus in a medium bowl. Toss gently but thoroughly so every ribbon is coated.
- Sprinkle ¼ cup freshly grated Parmesan cheese over the salad. Toss lightly to combine. If using, add 2 tablespoons toasted pine nuts or slivered almonds.
- Chop a small handful of parsley or basil and sprinkle on top. Give the salad a final gentle toss.
- Serve immediately or chill up to 1 day. If chilling, toss again just before serving to redistribute dressing.
Notes
For a dairy-free version, substitute Parmesan with nutritional yeast or vegan cheese and use maple syrup instead of honey. Thinly shaved green beans or snap peas can replace asparagus. Toast nuts in a dry skillet for 3-4 minutes until fragrant. Let asparagus marinate in vinaigrette 5-10 minutes for softer texture. Best served fresh or within 24 hours refrigerated.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 150
- Sugar: 2
- Sodium: 180
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 2
- Protein: 5
Keywords: asparagus salad, shaved asparagus, lemon parmesan vinaigrette, healthy salad, easy lunch, light meal, spring salad, gluten-free, vegetarian