Raw Asparagus Salad

Last call for asparagus! Make this quick and easy salad in only minutes – you’ll be delighted by the elegance and taste (and so will your guests)!

Raw Asparagus Salad



Raw Asparagus Salad

Yield: 2 to 3 servings


1 pound asparagus, ½-inch of ends cut off and discarded

3 tablespoons freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

kosher salt, to taste

freshly ground black pepper, to taste

small block of Parmigiano-reggiano cheese, not pre-grated


Cut off tops of asparagus and set aside.

In a small container with a tight fitting lid, combine the lemon juice and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Thinly slice half of the asparagus on a bias. Thinly slice the other half of the asparagus into rounds.

Add the asparagus, thin slices and tops, to a medium bowl. Add half of the dressing and gently toss to combine. Season to taste with salt, pepper and additional dressing as needed.

Divide onto plates and, using a vegetable peeler, shave thin slices of Parmigiano-reggiano over each plate. Drizzle with olive oil and serve.




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