Shaved Asparagus Salad

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 9 cups 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


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


  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.


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