Shaved Asparagus Ribbon Salad w/Lemon-Parmesan Vinaigrette

I've already waxed on about my trainer/nutrition coach love for asparagus in my recipe for balsamic roasted asparagus, so I'll spare you that chit chat here. Ahem, 5g protein per serving.

It is ultimate peak asparagus season 'round here, aka on SALE all the time at grocery stores, so I have been buying them just about every grocery trip. Eating seasonally really does a body and a wallet good, lemme tell you. 

I've been trying to think of different ways to get creative, yet stay effortless with eating this super veggie. Asparagus tarts and cheesy/creamy recipes are popping up everywhere on my Insta feed, and while I'd love to bake myself a cheesy asparagus pastry, I've been keeping it healthy and lighter over here lately. 

Shaving asparagus is not new to me, as I love including them in a medley of sautéed vegetables, but never have I ever eaten asparagus raw. Raw veggies can sometimes be a bit iffy in my tastebuds' eyes, so I was a bit hesitant to try this at first, but my limited time these days convinced me to give it a go. After all, who doesn't love a no-cook recipe? 

After making this, I am now convinced that this will be my easy go-to appetizer for a crowdpleaser during any spring meal gatherings. The ribboned texture of asparagus go so deliciously with the bright lemony flavor of the creamy vinaigrette.

Also, this is just SO darn easy and quick to toss together with very few ingredients. No cooking involved! 

My worries about the asparagus tasting a bit "stalk-y" were just plain dumb, because the ribbons were oh so tender. I highly recommend for a healthy, filling snack or meal starter!

Shaved Asparagus Ribbon Salad w/Lemon-Parmesan Vinaigrette

*serves 4 people for appetizer portions


1 bunch of Asparagus (~1 lb/15-20 spears, pending thickness)
3 tbsp Extra-Virgin Olive Oil
2 tbsp Lemon Juice
1 tbsp Grated Parmesan
Salt & Pepper to taste
2 tbsp Pine Nuts, toasted (toasted on pan on medium heat until toasty light-brown)

Special tools needed:
Vegetable peeler (I love Kuhn Rikon, super cheap & efficient)
Spatula w/wooden handle


1. In a small mixing bowl, pour the lemon juice in. Rapidly whisk the lemon juice as you slowly pour olive oil into the bowl (emulsify it). Add parmesan in and mix well. Add salt and pepper to taste, and set bowl aside.

2. Shave asparagus (great video from Naturally Ella on how to do this) into ribbons. Toss ribbons in lemon-parmesan vinaigrette, and top with toasted pine nuts. Serve! 

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