Shaved Asparagus Lemon Parmesan (Printable)

Crisp asparagus ribbons with zesty lemon and Parmesan for a light, refreshing salad or appetizer.

# What You Need:

→ Vegetables

01 - 1 pound 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, discarding any tough ends.
02 - Transfer shaved asparagus and arugula or baby spinach, if using, to a large salad bowl.
03 - In a separate small bowl, whisk together extra-virgin olive oil, lemon zest, lemon juice, honey, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the asparagus mixture. Toss gently with salad tongs to combine and evenly coat.
05 - Transfer salad to a serving platter. Top with shaved Parmesan cheese and sprinkle toasted pine nuts over the salad, if desired.
06 - Offer the salad promptly to preserve freshness and texture.

# Expert Suggestions:

01 -
  • Shaving the asparagus by hand transforms it into something delicately crisp and unexpectedly elegant.
  • The zingy lemon dressing, nutty Parmesan, and optional pine nuts give each forkful a satisfying little surprise.
02 -
  • Once I skimped on the dressing and the flavors fell flat, so don’t underestimate the magic of enough lemon and oil.
  • Letting the salad sit too long makes it lose its crispness—assemble just before eating.
03 -
  • A good sharp peeler makes the work quick and satisfying.
  • Tossing the salad gently by hand helps keep all the ribbons beautifully intact.
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