Shaved Asparagus Salad | Midwest Living

Shaved Asparagus Salad

Shaved Asparagus Salad

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  • Makes: 4 servings
  • Yield: 5 cups
  • Hands On 20 mins
  • Total Time 20 mins

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Uncooked asparagus might sound strange, but this is essentially an elegant take on slaw--slicing a firm vegetable like cabbage or carrot thinly to break down its cell walls and allow a tangy dressing to soak in.


  • 1 pound thick asparagus spears
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped shallot
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 ounce chunk Pecorino Romano cheese
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons torn fresh mint


  1. Lay asparagus on a cutting board. Trim and discard tough ends. Working with one stalk at a time, hold the asparagus by the trimmed end, and using a vegetable peeler, peel down the length of the spear through the tip. (Discard the first and last shavings from each piece).
  2. In a medium bowl, combine lemon juice, oil, shallot, salt and pepper. Add shaved asparagus, and toss gently to coat; let stand 10 minutes (not more).
  3. Place asparagus on four salad plates. Use the vegetable peeler to shave the Pecorino over the asparagus. Top with the almonds and mint.

Nutrition Facts

(Shaved Asparagus Salad)

Servings Per Recipe 4, Monounsaturated fat (g) 8, Thiamin (mg) 0, carb. (g) 6, vit. C (mg) 9, sat. fat (g) 3, vit. A (IU) 892, iron (mg) 3, chol. (mg) 0, pro. (g) 7, calcium (mg) 169, Fat, total (g) 13, sugar (g) 3, Potassium (mg) 298, cal. (kcal) 160, fiber (g) 3, sodium (mg) 274, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, Folate (µg) 64, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Riboflavin (mg) 0

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