Shaved Asparagus Salad

This is a great recipe for the hotter weather we are enjoying here in the Capay Valley and hopefully where you are too! I love it because it’s fresh and zesty, and a great (and different!) way to enjoy asparagus rather than your usual steaming, roasting, or grilling options. It is also infinitely variable depending on what you have on hand. -- Jenna Muller

1 bunch asparagus

1⁄4 cup toasted nuts of your choice (pine nuts, walnuts, or almonds would all be great, as would sunflower seeds I imagine)

lemon juice to taste

zest of one lemon

a splash of olive oil

a good handful salad mix or arugula

parmesan, soft goat cheese or feta (optional) (shaved or crumbled)

salt and pepper 


Shave the asparagus into thin ribbons with a vegetable peeler. I found the easiest way to do this was to put the spear on a table or hard surface, and start at the root end, shaving downwards towards the tip. Once you have all your asparagus shaved, mix it together with the salad mix or arugula (you can also omit the salad mix if you want and use only asparagus), and toss with the lemon juice, zest, olive oil, salt and pepper. Top with the toasted nuts and cheese.

Note: Once you put the lemon juice on the asparagus and salad, it will begin to wilt, so wait toss it all together until just before serving. You could substitute red wine vinegar for the lemon juice, and also add in other fun spring vegetables like broccoli, snap peas, or even sliced strawberries. 

meal or course