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Shaved Asparagus Salad with Walnuts

Shaved Asparagus Salad with Walnuts

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.

Shaved Asparagus Salad with Walnuts

Print This Recipe Total time Yield 4–6Published

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 stalk to tip, peeling away from the tough end in your hand. Discard tough end.

Shaved Asparagus Salad with Walnuts

Ingredients

  • 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)

Directions

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.