Asparagus Ribbon Salad with Lemony Vinaigrette
Gently tossed with a lemony vinaigrette and freshly shaved Parmesan, this salad will please your most finicky veggie eaters. This pretty side dish comes together in minutes with no special equipment other than a standard vegetable peeler.
Author: Linda Shapiro, © Meal Planning Maven
Vinaigrette
- 1 1/2 tablespoons lemon juice
- Kosher salt to taste
- 1 shallot minced
- 3 tablespoons extra-virgin olive oil
Salad
- 1 pound asparagus look for medium-width
- 1 ounce Parmesan cheese shaved with a vegetable peeler
- 2 tablespoons toasted pine nuts
- Additional shaved Parmesan for garnish (optional)
In a small bowl, stir together lemon juice, salt and shallot. Slowly whisk in olive oil, blending well. Let vinaigrette stand at room temperature while preparing the asparagus.
With your fingers, snap off the coarse hard ends of the asparagus; discard the ends.
Holding the snapped end of an asparagus in one hand, with a vegetable peeler, carefully slice into “ribbons”, working all the way through the tip. Repeat this process with remaining asparagus.
Arrange asparagus ribbons on a serving platter, mounding slightly.
Lightly toss with vinaigrette, shaved Parmesan and pine nuts.
Top with additional shaved Parmesan. (optional)
Make Ahead and Storage Tips: salad may be prepared up to 4 hours before serving. (including tossing with vinaigrette) Cover and refrigerate.
This is a very rustic salad, so don’t worry if some of the tips fall off or pieces of asparagus break while peeling. Just add to the salad!