Shaved Asparagus Salad

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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: 4 1x
  • Category: Salad
  • Method: raw
  • Cuisine: American, Italian


  • 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


  1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt and pepper, set aside.
  2. 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.
  3. Layer asparagus strips and flowers in a bowl. Drizzle vinaigrette over. Sprinkle with walnuts, cheese shavings and parsley


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