By David Tanis
- Total Time
- About 20 minutes
- Rating
- 5(277)
- Notes
- Read community notes
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Featured in: A Romantic Cook’s True Spring Love
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Ingredients
Yield:4 to 6 servings
- ½pound large or medium asparagus
- 2tablespoons freshly squeezed lemon juice
- 3tablespoons fruity extra-virgin olive oil
- Salt and pepper
- 6ounces arugula, washed and dried
- Chunk of Parmesan, for shaving
- Sliced prosciutto (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
113 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
Step
2
In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
Step
3
Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
Step
4
With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.
Ratings
5
out of 5
277
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Cooking Notes
Ann
Slicing asparagus ribbon thin on a mandolin sounds like a ticket to the ER
quaasam
A sure winner. I have plunged the asparagus briefly in boiling water to remove asparagus bitter taste. Serve it with roasted chicken breast. Great on its own!!
Nancy
addictive, made as stated and can't stop eating it. I sliced the asparagus on the diagonal. Although it was thinly sliced, it wasn't ribbon thin (about 1/8 to 3/16 inch). Because the asparagus was so fresh, it was tender. I used my best olive oil and a nutty Parmesan cheese.
whiteyk0
Sprinkle with dry roasted pine nuts.
AEG
add some toasted and crushed hazelnuts. or use a bit of hazelnut or walnut oil in the dressing. not too much...keep tasting... Spring at last!
The Dawn
holding the asparagus down on the cutting board by the top and running the peeler over makes for the safest method of ribboning. Added toasted pine nuts, Maldon flakes and lemon zest...Voila!
The Dawn
holding the asparagus down on the cutting board by the top and running the peeler over makes for the safest method of ribboning. Added toasted pine nuts, Maldon flakes and lemon zest...Voila!
a cook from Toronto
Needed something… asparagus flavour lost in the lemon and salt! Will add salt sparingly next time and perhaps more garlic (which I added a bit of). Perhaps white wine vinegar instead of lemon? Also used a bit of Dijon mustard to emulsify the dressing.
Cheryl Morrison
A carrot peeler works well and safely for slicing the asparagus.
Zapes
This recipe is a keeper! When it became obvious that the mandoline wouldn’t work with our relatively slender (unblanched) asparagus spears, we sliced them lengthwise into quarters. Otherwise, we followed the recipe exactly and even the pickiest salad eaters in the family loved the result. I agree that toasted nuts would be a good addition — next time, we’ll add toasted walnuts or lightly candied pecans.
Ann
Slicing asparagus ribbon thin on a mandolin sounds like a ticket to the ER
Susan
Wow what great taste! I made sure to use good quality parmesan cheese and fresh asparagus from Michigan. I sprinkled some granulated garlic and freshly ground black pepper on the finished product.
Cherie
Made as part of Easter dinner. Different and delicious. Used manchego cheese instead of Parmesan.
Jeff and Mary
Super delicious salad. We let it marinate in the dressing at room temp, and that seemed to bring out the flavors even more. Also, we used double the dressing. She had the recipe as is, otherwise, but he garnished the salad with Kalamata olives, which went well with it. I suspect that slivers of smoked fish would also go well on the salad. This is a real winner recipe.
John Golden
Is local asparagus starting to show up in NYC’s farmers markets? As a former New Yorker i remember their appearance at Hamptons farm stands around now. In Maine it won’t be until May though we’ve had a warm spring. Just curious if not a bit jealous
AEG
add some toasted and crushed hazelnuts. or use a bit of hazelnut or walnut oil in the dressing. not too much...keep tasting... Spring at last!
whiteyk0
Sprinkle with dry roasted pine nuts.
quaasam
A sure winner. I have plunged the asparagus briefly in boiling water to remove asparagus bitter taste. Serve it with roasted chicken breast. Great on its own!!
mz
Is the asparagus just used raw?
Nancy
addictive, made as stated and can't stop eating it. I sliced the asparagus on the diagonal. Although it was thinly sliced, it wasn't ribbon thin (about 1/8 to 3/16 inch). Because the asparagus was so fresh, it was tender. I used my best olive oil and a nutty Parmesan cheese.
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