This dish is all about celebrating one of Minnesota’s first true spring vegetables—asparagus. Instead of roasting or steaming, shave it raw into ribbons for a fresh, crisp texture. Tossed in a bright, salty parmesan vinaigrette, it becomes a light, elegant salad that feels restaurant-worthy but takes just minutes to prepare.
A Fresh Way to Celebrate Spring Asparagus
There’s a moment every year—usually sometime in May—when everything starts to feel lighter. The air shifts, the days stretch longer, and suddenly, the produce aisles (and farmers markets) begin to reflect it. And here in Minnesota, nothing signals that shift quite like fresh asparagus.
This shaved asparagus salad is one of my favorite ways to celebrate the season. It’s simple, unfussy, and lets the ingredient truly shine. No roasting, no blanching—just crisp, delicate ribbons tossed in a bright, savory parmesan vinaigrette. It’s the kind of dish that feels both effortless and elevated.
Why You’ll Love This Shaved Asparagus Salad
- No cooking required
- Ready in under 10 minutes
- Light, fresh, and full of texture
- Perfect as a side or a simple lunch
Ingredients
- Fresh asparagus
- Parmesan cheese
- Lemon juice
- Dijon mustard
- Olive oil
- Garlic
- Salt + pepper
How to Make Shaved Asparagus Salad
Start by trimming the woody ends from your asparagus. Using a vegetable peeler, shave the stalks into thin ribbons. Don’t worry if they vary slightly—it adds to the texture.
In a small bowl, whisk together the parmesan cheese, lemon juice, Dijon mustard, grated garlic, and olive oil. Toss the asparagus ribbons with the vinaigrette, then finish with freshly grated or shaved parmesan, salt, and pepper.
That’s it. Bright, crisp, and completely spring-forward.
Tips for the Best Flavor
- Be sure to taste the vinaigrette and adjust to your liking – more lemon, more salt, whatever suits your tastebuds
- Let the salad sit for a few minutes before serving to soften slightly
- Finish with extra lemon zest for a pop of brightness
Ready for More Spring Recipes?
If you’re loving these fresh, seasonal ideas, there’s plenty more where this came from. Feel free to start with some of the suggested recipes below, or browse more Spring recipes to find something new to cook this week. And be sure to come hang out with me on Instagram for behind-the-scenes, weekly inspiration, and real-life kitchen moments.
- Spring Risotto With Shrimp
- The Lavender French 75
- The Easiest Lemon Pie
- Sautéed Snap Peas With Lemon And Dill
- Artichoke Quiche
- Fresh Strawberry Scones With Vanilla Bean Glaze
Shaved Asparagus Salad with Parmesan Vinaigrette
Ingredients
- 1 lb fresh asparagus about 1 bunch, woody ends trimmed
- ½ cup shaved or finely grated Parmesan cheese , plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly cracked black pepper
- Optional: ½ teaspoon lemon zest
Instructions
Prep the asparagus:
- Trim the woody ends. Using a vegetable peeler, shave the asparagus lengthwise into thin ribbons (rotate as you go to get the most out of each stalk). Transfer to a large bowl.
Make the vinaigrette:
- In a small bowl, whisk together the parmesan cheese, lemon juice, Dijon, garlic, salt, and pepper. Slowly stream in the olive oil while whisking until emulsified.
Assemble the salad:
- Pour the vinaigrette over the asparagus and toss gently to coat. Let it sit for 5–10 minutes to slightly soften the ribbons.
Finish and serve:
- Add additional grated or shaved Parmesan and toss lightly. Finish with lemon zest (if using) and an extra crack of black pepper.
Tags: Asparagus, featured, Parmesan, Spring Recipes, vinaigrette