Estimated reading time: 7 minutes

This Shaved Asparagus Salad has shaved, raw asparagus, a homemade, light, lemon vinaigrette dressing and topped with Parmesan cheese, grilled lemons, and toasted croutons. (vegetarian, gluten-free, makes 2-4 servings)

Shaved Asparagus Salad

Hi Everyone, who doesn't love a good, flavorful salad?

This Shaved Asparagus Salad has everything you could want in a spring salad celebrating the ingredient asparagus.

This salad is all about celebrating asparagus and asparagus season.

It's very paired down with the raw, sliced, "massaged" asparagus, grilled lemon, Parmesan and topped with croutons.

It's simple, elegant, and delicious!

When is Asparagus available in NJ?

Asparagus grows in the spring and is available from April (23rd, early) to June (25th, late) in the state of New Jersey/Mid-Atlantic region of the United States.

How much asparagus is in 1 bunch?

In the grocery store, asparagus is usually sold tied together, in a bunch. Depending on the quantity, it can weigh between ¾ and 2 or more pounds which is quite a range.

In thinking about how much asparagus you want in your salad, you also need to factor in the fact that you will need to trim the thick, fibrous ends, leaving you with less asparagus than you bought.

I suggest getting more than you need, especially if you want to do 4 servings in this recipe.

Ingredients

• 1 bunch of asparagus, washed, ends trimmed, sliced thin on the mandolin slicer
• 1 cup croutons, amount to taste (if you are making the croutons, you will need 1-2 tablespoons unsalted butter)
• Kosher salt, amount to taste
• black pepper, fresh ground, amount to taste
• 1 lemon sliced

Basic Vinaigrette

• ¼ cup canola (or another mild oil)
• 1 tablespoon white wine vinegar

Kitchen Tools

• measuring spoons and cups
• mandolin slicer (with safty guard)
• cheese grater
• grill pan or grill
• salad bowl
• salad utensils, for serving
• chef's knife
• cutting board
• serving salad bowls and forks
• pepper grinder

Web Story

How To Make Shaved Asparagus Salad

The full, printable recipe with complete instructions and kitchen tools (affiliate links) is at the bottom of the post.

I just want to show you some more detailed photos, to show the process of making this salad - to get the full instructions, check out the recipe card.

How to Make a Basic Vinaigrette

• The basic vinaigrette ratio is 3 parts oil to 1 part vinegar or acidic ingredient (like lemon juice).
• In this case, 3 parts Canola or vegetable oil to 1 part white wine vinegar. Add a pinch of salt and pepper and mix it up, and that's it for the dressing!

• Once you have all the asparagus sliced, pour some (enough to moisten) on the asparagus and make sure it's all coated.
• Reserve the rest of the dressing if you want more later when serving.
• Let it sit for 5 minutes, as you would when making a massaged kale salad.
• Add the Parmesan over top, the croutons, and garnish with the grilled lemons for squeezing over, for a zingy flavor.

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(The photos in this post were photographed on 5/9/2019 and first published on 10/8/2021)

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Shaved Asparagus Salad

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

This Shaved Asparagus Salad has shaved, raw asparagus, a homemade, light, lemon vinaigrette dressing and topped with Parmesan cheese, grilled lemons, and toasted croutons. Vegetarian, gluten-free, makes 2-4 servings.

Print

Ingredients

• 1 bunch of asparagus, washed, ends trimmed, sliced thin on the mandolin slicer
• 1 cup croutons, amount to taste (if you are making the croutons, you will need 1-2 tablespoons butter + 2 slices of bread cut into cubes)
• Kosher salt, amount to taste
• black pepper, fresh ground, amount to taste
• 1 lemon, sliced in half
• 1-2 tablespoons unsalted butter, for grilling lemon
• ¼ cup Parmesan cheese, grated

Basic Vinaigrette

• ¼ cup canola (or another mild oil)
• 1 tablespoon white wine vinegar
• ¼ teaspoon kosher salt, amount to taste
• ¼ teaspoon fresh ground black pepper

Instructions

1. Prepare the Asparagus: Cut the tough part of the asparagus off. Tip: Another way to know what to trim off is to just bend the asparagus stalk, starting at the thick end, and then snap off the tough end. Shave the asparagus with a mandolin slicer, (make sure to use the guard to protect your hands!)
2. Prepare the Basic Vinaigrette Dressing: In a mason jar with a list (or dressing shaker), add the canola oil and white wine vinegar, shake until mixed.
3. Grill the Lemon: Using a grill pan, on the stovetop, over medium heat, melt 1-2 tablespoons unsalted butter (salted is fine too, depending on your tastes) add the lemon halves, cut side down on the grill, and grill a couple of minutes, or until they start to brown.
4. Prepare the Croutons (you can use store-bought croutons to skip this step): Cut 2-4 slices of bread into squares, meanwhile, over low-medium heat, melt 1-2 tablespoons of butter in a cast-iron skillet, add the bread, toast for a few minutes until golden and crips, season with a sprinkle of kosher salt and pepper if you wish. Transfer the croutons to a paper towel-lined plate and allow them to cool until you need them.
5. Assemble the Salad: In a mixing bowl or even the serving bowl add the shaved asparagus, pour enough salad dressing over it to moisten all of the asparagus, and toss it so it's completely coated. Leave the extra dressing to use for serving. Let it sit for 5 minutes, to absorb and soften. Place the "massaged" asparagus in the serving bowl (if it isn't already), and sprinkle the grated Parmesan cheese on top, add the croutons and place the grilled lemon on the sides. Enjoy!

Notes

• Make 2 generous servings or 4 smaller servings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Ball Mason Jar Pint Wide Mouth Clear Glass W/Lids and Bands, 16-Ounces (Set of 4)
• 
  Mueller Austria V-Pro Multi Blade Adjustable Mandoline Slicer and Vegetable Julienner with Precise Maximum Adjustability
• 
  Totally Bamboo Salt Box, Bamboo Storage Box with Magnetic Swivel Lid, "Salt" Engraved on Lid
• 
  Morton Salt Kosher Salt, 3 lbs, Pack of 2
• 
  Lodge 12 Inch Square Cast Iron Grill Pan. Ribbed 12-Inch Square Cast Iron Grill Pan with Dual Handles.
• 
  Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)
• 
  Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
• 
  OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
• 
  Aidea Acacia Wooden Salad Bowl - 12.5 Inch Hardwood with Servers Set Big Salad Bowl 3-Piece Set
• 
  OXO Good Grips Little Salad Dressing Shaker, Black
• 
  DOWAN (2 Packs) 2-½ Quart Porcelain Serving Bowls - Salad/Pasta Bowl Set, White, Stackable
• 
  OXO Good Grips Salad Spinner, Large
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  Pyrex Prepware 2-Cup Glass Measuring Cup

Nutrition Information:

Yield: 1 Serving Size: 4
Amount Per Serving: Calories: 556Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 85mgSodium: 1525mgCarbohydrates: 47gFiber: 8gSugar: 6gProtein: 14g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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