Shaved Asparagus Salad with Parmesan Vinaigrette
This dish is all about celebrating one of Minnesota’s first true spring vegetables—asparagus. Instead of roasting or steaming, I’ll 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.
Servings: 4 servings
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.