Shaved Asparagus Salad with Parmesan

We’ve been dying to try shaved asparagus this season, especially since it keeps popping up in some of our favorite places (Naturally Ella and The First Mess, for starters). The thought of eating raw asparagus seemed intriguing – though we were a bit wary about the taste being overly strong, as the cooked version sometimes can be.  However, the first bit was reassuring – the taste is much more mild than we imagined!

Toss these shavings with the vinaigrette of your choice, and you’ve got a tasty side salad. We found that as it sat in the refrigerator for a few days, the flavors melded together well and got a bit stronger – it could almost be used as a relish.

This recipe is pretty flexible – you can follow the recipe below, or make it with your favorite vinaigrette! And make sure to hit up your local Farmer’s Market for some asparagus if it’s in season in your area.

Final note — I love that I have a husband who would spend all night trying to hone his handwriting for this shot :)

More ideas…
Shaved Asparagus and Goat Cheese Crostini
Shaved Asparagus and Gorgonzola Pizza
Asparagus Salad and Sesame Chili Lime Dressing

Other Vinaigrette Ideas
Honey Balsamic Vinaigrette
Lemon Oregano Vinaigrette
Curry Vinaigrette
Blue Cheese Vinaigrette


Shaved Asparagus Salad with Parmesan

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  • Author: a Couple Cooks
  • Yield: 4


This recipe doesn’t make a large quantity once the spears have been shaved, so keep this in mind in your meal planning. You can make the vinaigrette in the recipe, or try a few of the alternates listed above.


  • 16 large asparagus spears (about 1 pound)
  • Parmesan cheese
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • Lemon zest
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Red pepper flakes


  1. Make the shavings: Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up (discard the outer peel). (It takes a little practice, but is easy once you get the hang of it!) Remove the tips, if desired. Place the shavings in a bowl, and pat them dry to remove extra water.
  2. Make the vinaigrette: In a canning jar, add 2 tablespoons olive oil, 3 tablespoons fresh squeezed lemon juice, lemon zest, 1/2 teaspoon kosher salt, and fresh ground pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
  3. Toss the vinaigrette with the asparagus shavings. Toss with grated Parmesan cheese, and a few pinches of red pepper flakes. Taste, and add additional seasonings if desired.


Adapted from Bon Appetit


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Courtney Jones
    May 10, 2012 at 4:36 pm

    I must try this recipe! :) Fresh local asparagus just hit the markets here and I cannot wait to try some shaved asparagus in a salad. Sounds delicious – especially when paired with fresh flavours such as lemon.

  • Reply
    May 11, 2012 at 7:54 am

    i’m dying to try shaved asparagus too – yours looks delicious!

  • Reply
    January 22, 2013 at 10:45 pm

    I just tried this recipe for the first time and it is very good! I wont lie shaving the asparagus takes awhile and is a little frustrating especially when they break in half.
    I also recommend trying this recipe warm! I simply make the recipe as stated above and then just stick my single serving in the microwave for 35 seconds or so its great warm as well! Great recipe overall!

    • Reply
      January 24, 2013 at 10:03 am

      Trying this warm sounds interesting — great idea! We’ll have to try it once asparagus is in season for us in the spring!

  • Reply
    Elizabeth Spike
    June 25, 2014 at 11:36 am

    How well does this salad last? I am going to make it for a potluck tonight and was wondering if I can make it over my lunch break or if I should make it right before I leave. THANKS!

    • Reply
      June 25, 2014 at 2:03 pm

      You should be fine to make it ahead :-)

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