Shaved Asparagus Lemon Parmesan (Printable)

Fresh asparagus ribbons, lemon, and Parmesan unite for a bright, crisp salad perfect for spring gatherings.

# What You'll 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)

# How To Make:

01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons. Discard any tough ends.
02 - Combine the shaved asparagus and arugula or baby spinach, if desired, in a large salad bowl.
03 - Whisk together olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and pepper in a small mixing bowl until emulsified.
04 - Drizzle the prepared dressing over the asparagus and greens mixture. Toss gently to coat evenly.
05 - Arrange the salad on a serving platter. Garnish with shaved Parmesan and sprinkle toasted pine nuts if desired.
06 - Serve the salad immediately to preserve its freshness and texture.

# Expert Advice:

01 -
  • This salad feels like a secret shortcut to spring’s freshest flavors, all in under 15 minutes.
  • The balance of tangy lemon, nutty cheese, and crisp asparagus is a reason I return to this again and again.
02 -
  • If you rush the shaving, the asparagus can snap—take your time, the ribbons are worth it.
  • Adding the dressing right before serving stops the salad from wilting and keeps everything vibrant.
03 -
  • Let the asparagus come to room temperature before prepping—cold stalks are harder to shave smoothly.
  • Lemon zest adds beauty as well as flavor, so sprinkle it generously right before serving.
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