Shaved Asparagus Salad
Today I have a delicious springtime salad made with ribbons of shaved asparagus and romaine lettuce tossed with dill shallot vinaigrette. It is topped with hazelnuts and fresh goat cheese and is ready in only 20 minutes.
I originally shared this recipe on May 7th, 2015. I have updated the text and photography to share it with you today.
Why You’ll Love This Shaved Asparagus Salad Recipe
If you love asparagus, and are looking for a unique way to prepare it, then shaving it and eating it raw in a salad is delicious!
Eating asparagus raw is best when it is freshly picked, so asparagus season is the best time to enjoy this recipe! The peak of the season is April, but depending on where you live, the season lasts several months during the spring.
The fresh lightly sweet and slightly nutty flavor of the raw asparagus is delicious paired with creamy goat cheese, hazelnuts and bright dill and shallot dressing.
This salad can be served as a green salad to accompany a spring meal or top it with garlic herb grilled chicken and enjoy it as an entree salad. It would be a nice addition to a Mother’s Day supper or as an addition to a weeknight meal, since it only takes 20 minutes to make.
It takes a little practice to shave asparagus and I found that it was much easier with fatter asparagus. So if you have your choice at the market (or in the garden) choose the fatties. (By the way, asparagus aficionados will tell you the fatter stalks are the best ones anyway.)
I love the way asparagus and hazelnuts taste together, but I realize they are not the most common nut. So if you do not have them, you can substitute walnuts, pine nuts or pecans. Just take a moment to toast them before you add them to the salad to bring out their flavors.
For a nut free alternative, you can use pumpkin seeds or sunflower seeds.
Use fresh goat cheese for topping the salads. I find it is easiest to crumble it when it is still cold, but the flavor and texture of it is best when it has warmed up to room temperature. So if you like you can crumble the goat cheese onto a plate before making the salad to give it time to come up to room temperature.
How To Make This Shaved Asparagus Salad
Step 1: To shave the asparagus, you just hold the stalks on the cutting board and run a regular old vegetable peeler down the stalk.
When you got to the center of the stalk and can’t shave it down further, set that core aside and continued along with the remaining stalks. Then at the end take all the cores and chop them with a chef’s knife.
Step 2: Then I made a mustard dill and shallot dressing to go with it. It actually took me a few tries to get the right level of acidity. You all know by know that I have a thing about acidity in recipes right?
Well this is a pretty tart salad, I’m not going to lie, but it is important to have a bit of tart to balance the bitter of the asparagus.
Step 3. Add the shaved asparagus to the dressing. I also added shredded romaine hearts into the salad for more volume. I cut it up into the finest ribbons I could handle. The idea being the strips would match the strips of the shaved asparagus.
Step 4: Then I added in toasted hazelnuts because I wanted toasty flavor and a bit of crunch. And then the fresh goat cheese on top. Ahhh, it is so perfect. The creamy tart cheese with the asparagus oh and the dill and mustard and shallot. You! Guys! It is magic.
- We had these honey mustard chicken thighs with it. And I also just had it for lunch too. My 6 year old ate her entire serving and said she loved it.
- This Crispy Roasted Chicken Thighs would also be good.
- For a seafood meal, you could try it with my grandmother’s recipe for Fish Casserole or Pan Fried Fish.
This is pretty common and hard to avoid entirely. If you rest the asparagus on the cutting board as you peel to support it, it won’t break as easily.
This recipe is best served immediately. The dressing can be made ahead up to 3 days. The asparagus and romaine can be prepared one day ahead. Toss with the dressing just before serving.
More Asparagus Recipes
- Turn on the grill for Grilled Asparagus or try my Roasted Asparagus with Hollandaise or Pesto.
- This One Pot Chicken and Rice with Spring Veggies is bursting with asparagus and peas.
- Try adding Asparagus to Panzanella and you’ll know why it is one of my favorite spring suppers (and works for brunch too.)
- This Frittata with Ham and Asparagus is another spring brunch entree to consider.
- This Asparagus Pizza is a 30-minute springtime dinner that will spice up your pizza night!
- Another way to make asparagus in the oven is to broil it. Follow this recipe for Broiled Asparagus for perfectly tender results.
- Find more asparagus recipe ideas here and please check out my guide to asparagus.
Thanks so much for reading. If you make this recipe, please let me know by leaving a star rating and review. Happy Cooking! ~KatiePrint
If you love asparagus, then try shaving raw asparagus into long curling ribbons with a veggie peeler. Then make it into this shaved asparagus salad with goat cheese and hazelnuts!
- 1 bunch of asparagus, woody ends removed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar or white wine vinegar
- ½ small shallot, minced (or 3 T chopped chives)
- 1 tablespoon chopped fresh dill
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 hearts of romaine, very thinly sliced
- 1 bunch of asparagus, woody ends removed and spears shaved with vegetable peeler
- 3 ounces fresh chevre
- ¼ cup chopped toasted hazelnuts
- Shave asparagus into ribbons with a vegetable peeler. Cut any remaining pieces that cannot be peeled any thinner into bite sized lengths with a knife
- Whisk oil, vinegar, shallot or chives, dill, mustard, salt and pepper in a large bowl.
- Add romaine and the shaved asparagus to the bowl and toss to combine.
- Divide among four plates. Crumble goat cheese over the salads. Divide hazelnuts over the salads.
This recipe is best served immediately. The dressing can be made ahead up to 3 days. The asparagus and romaine can be prepared one day ahead. Toss just before serving.
- Serving Size: 2 1/4 cup
- Calories: 270
- Fat: 25
- Saturated Fat: 6 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g