Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shaved Asparagus Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Description

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!


Ingredients

Units Scale
  • 1 bunch of asparagus, woody ends removed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/2 small shallot, minced (or 3 T chopped chives)
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 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
  • 1/4 cup chopped toasted hazelnuts

Instructions

  1. 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
  2. Whisk oil, vinegar, shallot or chives, dill, mustard, salt and pepper in a large bowl.
  3. Add romaine and the shaved asparagus to the bowl and toss to combine.
  4. Divide among four plates. Crumble goat cheese over the salads. Divide hazelnuts over the salads.

Notes

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.

  • Prep Time: 20 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 1/4 cup
  • Calories: 270
  • Fat: 25
  • Saturated Fat: 6 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 7 g
FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.