Raw Asparagus Salad with Walnuts and Parmesan
This refreshing salad features thinly shaved raw asparagus tossed with lemony vinaigrette, crunchy toasted walnuts, and salty Parmesan shavings. It’s a simple yet elegant dish that showcases asparagus in its crisp, raw form — a perfect spring or summer starter or side.
Time:
Prep Time: 15 minutes
Cook Time (walnuts): 3minutes
Total Time: 18 minutes
Serves: 4
Ingredients:
For the Salad:
1 bunch fresh asparagus (about 500g / 1 lb), woody ends trimmed
⅓ cup walnuts, roughly chopped
¼ cup Parmesan cheese, shaved with a vegetable peeler
1 tbsp fresh parsley or mint, finely chopped (optional)
For the Lemon Vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp lemon zest
1 tsp Dijon mustard
1 small garlic clove, finely minced or grated
Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Asparagus:
Using a vegetable peeler or mandoline, shave the asparagus lengthwise into thin ribbons.
Place in a large mixing bowl.
2. Toast the Walnuts:
Heat a dry skillet over medium heat. Add chopped walnuts and toast for 2–3 minutes, stirring frequently until fragrant and lightly browned. Let cool.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, zest, mustard, garlic, salt, and pepper until emulsified.
4. Assemble the Salad:
Pour the dressing over the shaved asparagus and gently toss to coat.
Add toasted walnuts and half the Parmesan.
Transfer to a serving platter and top with remaining Parmesan and herbs, if using.
Notes & Tips:
Choose thin asparagus spears — they’re more tender and sweet when raw.
Shaving tip: Hold the asparagus at the tip and shave downward; rotate as needed to get even ribbons.
Add arugula or baby spinach for extra greens, or shaved fennel for a licorice twist.
If you want a richer flavor, drizzle with a touch of honey or balsamic glaze before serving.
Frequently Asked Questions
Q: Can I make this salad ahead?
A: You can shave the asparagus and make the dressing a few hours ahead, but toss everything just before serving for max crunch.
Q: Can I use pecorino instead of Parmesan?
A: Absolutely! Pecorino adds a stronger, saltier kick — delicious in this combo.
Q: Is raw asparagus safe to eat?
A: Yes! Thin, young asparagus is tender and perfectly safe to enjoy raw — crisp and refreshing.
Nutritional Information
Calories: 210
Protein: 6g
Fat: 17g
Carbs: 8g
Fiber: 3g
Sugar: 2g