Recipe: Shaved Raw Asparagus with Parmesan Dressing

by Cate on February 23, 2016

Light, fresh, and full of flavor, this recipe for Shaved Asparagus Salad will keep you coming back for more.


Our weather hovered in the high 50s, low 60s this past weekend.

It is no longer pitch black at 4:30 pm.

Dare I say it… Spring is just around the corner.

And while we have really got off easy this past Winter, especially in terms of a typical New Jersey Winter, I’ve gotta say, I’m looking forward to Spring.

Most especially, it still being daylight at dinner time.

It just changes your entire mindset.

(And totally helps with picture taking!)

And with that, I am craving Spring food … light, fresh, green, healthy.

I was looking for a new way to make asparagus the other day, and spied this recipe on my Pinterest “salads” board.

And it quickly got added to my list for the week.

Because I can only eat roasted asparagus SO MUCH.

As much as I love it, I was due for a change.

And this recipe?

So simple.

Literally five minutes and you’re done.

And I bet if you have asparagus on hand, you have all the other ingredients you need to make this.

With the slightly sharp and salty bite of the Parmesan, and the crispness of the raw asparagus, it’s a total keeper.

Sadly not kid-approved, but they did try it.

So … progress.

I made the recipe as is, but didn’t add the salt and pepper because I didn’t feel it needed it.

Think Spring … and dig in.

Shaved Raw Asparagus with Parmesan Dressing
Recipe courtesy of Food and Wine

2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
2 tablespoons warm water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper (I skipped)
  1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
  2. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

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