Description
A fresh and crisp salad made with thinly shaved raw asparagus, offering a light and nutritious side dish.
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 pound)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 cup toasted slivered almonds
Instructions
- Rinse the asparagus under cold water and pat dry with a clean towel.
- Hold each asparagus spear at the stem end and use a vegetable peeler to shave it lengthwise into thin ribbons. Discard the tough stem ends.
- Place the shaved asparagus ribbons in a large mixing bowl.
- In a small bowl, whisk together the olive oil and lemon juice.
- Pour the dressing over the asparagus and toss gently to coat.
- Add the grated Parmesan, toasted almonds, salt, and pepper. Toss again until combined.
- Serve immediately.
Notes
- Use a sharp vegetable peeler for the best ribbons.
- Toast the almonds in a dry pan over medium heat for 2-3 minutes until fragrant.
- This salad is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg