Shaved Asparagus Lemon Parmesan (Printable version)

Tender asparagus ribbons with lemon, olive oil, and Parmesan create a vibrant springtime salad.

# 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)

# Step-by-step guide:

01 - Using a vegetable peeler, shave asparagus stalks lengthwise into thin ribbons. Remove and discard tough ends.
02 - Place shaved asparagus and arugula or baby spinach, if using, into a large mixing bowl.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and black pepper until fully emulsified.
04 - Pour dressing over the asparagus and greens. Toss gently to combine and coat evenly.
05 - Arrange salad on a serving platter. Top with shaved Parmesan and sprinkle pine nuts as desired.
06 - Serve immediately to preserve freshness and texture.

# Expert Tips:

01 -
  • You get vibrant flavors in just 15 minutes, no oven required.
  • Once you learn to shave asparagus, you’ll crave this crisp salad on repeat.
02 -
  • Once, I overdressed the salad and the asparagus turned limp—so drizzle lightly and taste as you go.
  • If the asparagus is too thin, you’ll struggle to peel ribbons; choose thicker spears for much easier prep.
03 -
  • Shave slowly—the peeler works best when you’re not in a rush and the ribbons stay whole.
  • Lemon zest is your secret weapon for a lively aroma and flavor without overpowering.
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