I made this Ribboned Asparagus Salad last Sunday, after mulling over sides to serve with a steak dinner. I was just going to roast the asparagus, which is one of my favorite ways to prepare this veggie, but then I decided turning it in a raw salad would be a nice change! This salad was incredibly refreshing, and provided a great contrast to a hot meal. I know that peeling asparagus may sound a little overwhelming, but it only took me about fifteen minutes to “ribbon” the entire bunch!
For the salad you’ll need one bunch of fresh asparagus, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of Parmesan cheese, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper. Don’t forget a vegetable peeler!
Now for the main event, making asparagus ribbons! Begin by washing and drying your asparagus spears. Don’t snap off the tough ends, they’ll function as a handle while peeling.
Lay an asparagus spear on a clean cutting board. Grasp the asparagus by the woody end and peel away from yourself. I got approximately four ribbons per spear. After gaining some confidence I started peeling two spears at a time, which expedited the process.
Throw your asparagus ribbons into a bowl, and dispose of the tough ends. Add 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of Parmesan cheese, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper to the bowl with the asparagus. Toss to coat.
Add to plates and serve! These salads look very impressive, but they are so simple! This recipe can serve anywhere from two to four people. The photo below shows a 4 person serving size. Head over to my Facebook Page or Monday’s post to see a less pretty 2 person serving! This salad keeps in the fridge, for at least 24 hours. Make it soon, it’s light and perfect for warm spring and summer nights!
1 bunch raw asparagus
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 Tbsp. Parmesan cheese (I used Reduced Fat)
1/4 tsp. salt
1/2 tsp. black pepper
Wash and dry asparagus. Leave woody ends on! Lay an asparagus spear on a cutting board. Grasp on to the woody end, and use a vegetable peeler to create asparagus ribbons. You should get around 4 ribbons per spear.
Add the ribbons to a bowl. Combine lemon juice, olive oil, Parmesan cheese, salt, and pepper in the bowl with the asparagus. Toss to coat.
Serve and enjoy this light summer salad!