Shaved Asparagus Lemon Parmesan (Printable)

Asparagus ribbons mingle with lemon and Parmesan. Simple, fresh, and perfect for a bright meal accompaniment.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, ends trimmed
02 - 2 cups arugula or baby spinach (optional)

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 teaspoon honey or maple syrup
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Cheese & Garnish

08 - 1/2 cup shaved Parmesan cheese
09 - 2 tablespoons toasted pine nuts (optional)

# How To Make It:

01 - Using a vegetable peeler, shave asparagus stalks lengthwise into thin ribbons and discard tough ends.
02 - Place shaved asparagus and arugula or baby spinach in a large mixing bowl.
03 - Whisk olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and freshly ground black pepper in a small bowl until fully combined.
04 - Pour the dressing over the asparagus and greens, tossing gently with salad tongs to ensure even coating.
05 - Arrange the salad on a serving platter. Top with shaved Parmesan cheese and sprinkle with toasted pine nuts if desired.
06 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • The lemony dressing is secretly the key to waking up even the dullest greens.
  • It's the kind of dish that's so easy, you'll find excuses to make it with every springtime market haul.
02 -
  • If you rush the shaving, the asparagus can turn stringy—slow and steady wins the salad.
  • I once tried preparing it hours ahead, but the ribbons lost their vibrancy; it really is best served fresh.
03 -
  • Letting the salad wash over your palate while it's still cold gives the best crunch and flavor.
  • Grating a touch of lemon zest atop the finished dish just before serving makes each bite brighter.
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