Purple asparagus is extra sweet and a perfect choice for this shaved asparagus salad. Shaving asparagus with a vegetable peeler transforms the vegetable into silky ribbons.
You don’t need to cut off the tough ends of the asparagus before you shave them. Working one stalk at a time, lay the asparagus on a cutting board. Holding onto the tough end, use a vegetable peeler to shave asparagus into ribbons from the tender part of the stalk to the tip, peeling away from the tough end in your hand. Discard tough end.
- 12 thick spears purple asparagus (about 1 ½ lbs)
- ¼ cup walnut oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoon minced fresh chives
- 1 pinch each kosher salt and freshly cracked black pepper
- Parmesan cheese (to taste)
- 2 ounce toasted walnuts (coarsely chopped)
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings, see notes below. Transfer shavings to a medium bowl.
In a small bowl, whisk walnut oil, lemon juice, chives and a pinch each salt and pepper until emulsified. Pour enough of the mixture into the bowl with the asparagus to lightly dress the shavings; toss to coat. Divide the dressed asparagus between salad plates. Use a vegetable peeler to shave thin shards of Parmesan on each salad, then sprinkle with walnuts. Serve immediately with remaining dressing on the side.