Shaved Asparagus Salad with Lemon and Parmesan
Raw asparagus shaved into delicate ribbons and tossed with lemon, olive oil, shaved Parmesan, and toasted almonds — a bright, elegant celebration of spring's first tender spears.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Vegetable peeler
Mixing bowl
Whisk
- 1 pound fresh asparagus, woody ends removed
- 3 tablespoons extra-virgin olive oil
- 1 lemon, juiced and zested
- 1/2 cup shaved Parmesan cheese
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh mint or parsley, chopped
- Salt and pepper to taste
Snap the woody ends off the asparagus. Lay each spear flat and use a vegetable peeler to shave it into long, thin ribbons; place the ribbons in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice and zest, salt, and pepper until emulsified.
Pour the dressing over the asparagus ribbons and toss gently to coat.
Top with shaved Parmesan, toasted almonds, and fresh mint or parsley. Serve immediately.