Best Shaved Asparagus Salad Recipes

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME

Steps:

• Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
• Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
• Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
• Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO

Steps:

• Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
• Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
• Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN

Steps:

• With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
• In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
• Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

SHAVED ASPARAGUS SALAD

Steps:

• Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
• Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• For salad:
• Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• For fish:
• Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
• Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
• Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
• Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM

Steps:

• Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
• Pour 3 turns of the pan of EVOO into a large skillet.
• Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
• Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
• Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
• Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.

CHEF JOHN'S SHAVED ASPARAGUS SALAD

Steps:

• Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
• Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
• Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
• Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
• Divide asparagus salad between four plates and top with pastrami.

SHAVED ASPARAGUS SALAD

Steps:

• Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
• Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.

SHAVED ASPARAGUS AND PROSCIUTTO SALAD

Steps:

• Shave 1 bunch trimmed thick asparagus into ribbons using a vegetable peeler. Toss with the juice of 1 lemon and 3 tablespoons olive oil; season with salt and pepper. Top with torn prosciutto and shaved parmesan.

SHAVED ASPARAGUS SALAD

Steps:

• Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
• To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.

SEARED TUNA SALAD WITH HERBES DE PROVENCE, GRILLED FINGERLING POTATOES, HICKORY SMOKED SALT & SHAVED ASPARAGUS SALAD

Steps:

• For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
• In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
• For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
• For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
• For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
• To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN

Steps:

• With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
• In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
• Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.

SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.

SHAVED ASPARAGUS SALAD

Steps:

• Using a vegetable peeler, peel long, thin slices of asparagus into a medium bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus; toss together. Sprinkle with mint.
• In a medium bowl, whisk together orange juice, vinegar, and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper. Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.

SPRING PEA CROSTINI WITH POACHED EGGS & SHAVED ASPARAGUS SALAD

Steps:

• For the Crostini: Place a small sauté pan over medium heat. When the pan is hot, add 2 tablespoons of olive oil followed by the garlic, shallot, chili flakes and a pinch of salt. Cook, stirring occasionally until they become fragrant (about 3 minutes). 2 In the meantime, add the peas to the base of a food processor. Add the shallot/garlic mixture along with the water and sherry vinegar. Puree until almost smooth then add 3 tablespoons of olive oil. Continue to puree until smooth. Add the pea mixture to a large mixing bowl along with the feta and mint. Season with salt and pepper to taste. Set aside. 3 For the Poached Eggs: Bring a large pot of water to a simmer and add 2 tablespoons of light-colored vinegar. Crack the eggs into separate small bowls. Turn the heat to low so that the water stops bubbling. Then, vigorously stir the water with a spoon. Immediately drop the eggs into the center. (Because of the funnel effect of the water, the egg whites will wrap around themselves.) Cook without moving the eggs until the whites are set (about 4 minutes). 4 Serve a spoonful of the pea puree on a piece of grilled bread and top with shaved radish. Add a poached egg to each piece of toast then drizzle with olive oil and top with some flakey salt. Serve alongside a shaved asparagus salad. 5 For the Asparagus Salad: Shave the asparagus with a vegetable peeler lengthwise into a large bowl. Shave the Pecorino Romano cheese with a vegetable peeler as well and add it to the bowl. Add a pinch of salt and gently toss together. Set aside. 6 In a separate bowl, whisk together the orange zest, juice, vinegar and olive oil. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 7 Toss the asparagus mixture with the citrus segments, herbs and hazelnuts.

SHAVED ASPARAGUS SALAD WITH SHALLOTS AND FRIED EGGS

Steps:

• Trim an inch off the root end of the asparagus to get rid of the woody part. Using a vegetable peeler and starting from the root end, shave the asparagus into thin ribbons (6-8 large stalks should yield about a cup). Alternately, roast asparagus for 20 mins, In a medium nonstick skillet, heat 2 teaspoons olive oil over medium-high heat, then add the thinly sliced shallot. Cook for 1 minute, until shallot has softened slightly. Add asparagus ribbons, season with kosher salt and freshly ground pepper, and cook for 2 minutes, tossing occasionally, until asparagus is cooked al dente (should be crunchy, not soft). Transfer asparagus mixture to a medium mixing bowl, add arugula, chopped tomato, feta, lemon juice, and parsley, and toss. In the same nonstick skillet, heat the remaining olive oil over medium heat. Crack the egg into the pan, season with freshly ground pepper, and turn the heat to low. Cook the egg 2-3 minutes, until the white is completely opaque and set and the edges are starting to brown. Transfer the asparagus salad to a bowl and top with the fried eggs.

SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• For salad: Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using. Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

SHAVED ASPARAGUS SALAD

Steps:

• Using a vegetable peeler, cut asparagus and carrot into very thin lengthwise strips; transfer to a small bowl., In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Serve immediately.

GLUTEN-FREE SHAVED ASPARAGUS SALAD

Steps:

• In large bowl, beat lemon juice, mustard, oil, salt, pepper and garlic with whisk.
• Add asparagus and leek; toss to coat. Divide mixture among 6 serving plates; top with the prosciutto and cheese strips.