Asparagus walnut salad with lemon vinaigrette is shaved asparagus with fresh lemon, Parmesan and walnuts, packs spring flavor into every teeny, tiny bite.
Author:Judy Barbe
Prep Time:15 minutes
Total Time:15 minutes
Yield:41x
Category:Salad
Method:raw
Cuisine:American, Italian
Ingredients
Scale
zest of 1/2 lemon, finely grated
freshly squeezed lemon juice from 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 pound thick asparagus spears, rinsed
3 tablespoons walnuts, toasted
1/4 cup Parmesan cheese, shaved
1 tablespoon finely chopped fresh parsley
Instructions
In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt and pepper, set aside.
Break or cut off the woody bottoms from the asparagus spears; discard. Break or cut off the flower ends and set aside. Use a vegetable peeler to shave the asparagus stalk. When it gets too thin to peel, chop the remaining spears with a knife.
Layer asparagus strips and flowers in a bowl. Drizzle vinaigrette over. Sprinkle with walnuts, cheese shavings and parsley