Shaved Asparagus Lemon Parmesan (Printer-friendly)

Fresh asparagus ribbons with lemon zest and Parmesan for a light, flavorful Mediterranean-style spring salad.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, ends trimmed
02 - 2 cups arugula or baby spinach (optional)

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 teaspoon honey or maple syrup
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Cheese & Garnish

08 - 1/2 cup shaved Parmesan cheese
09 - 2 tablespoons toasted pine nuts (optional)

# Directions:

01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons and discard any tough ends.
02 - Place the shaved asparagus and arugula or baby spinach, if using, into a large salad bowl.
03 - Whisk together extra-virgin olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the asparagus mixture and toss gently to combine and evenly coat.
05 - Arrange the salad on a serving platter. Top with shaved Parmesan and sprinkle with toasted pine nuts if desired. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • This salad tastes like the first day of spring and takes barely fifteen minutes to throw together.
  • You can use asparagus that's slightly past its peak—shaving hides any imperfections and preserves its tender bite.
02 -
  • Trying to shave thin, floppy asparagus makes a mess and loses texture—choose thick spears for happier ribbons.
  • Don't skip the lemon zest: once, I left it out, and the aroma just wasn't as lively or inviting.
03 -
  • Shave the asparagus just before serving; it can wilt if left out too long.
  • Using a microplane for lemon zest gives a finer, more aromatic result that blends beautifully into the dressing.
Go back