When (and if) Spring comes, I can hardly get my mind off of Asparagus. And this Spring, I can hardly get my mind off this Shaved Asparagus Salad with Lemon Dijon Vinaigrette.
So if you’re like me, and can hardly seem to get your fill of Asparagus, think about this bright, fresh Shaved Asparagus Salad with Lemon Dijon Vinaigrette.
About Shaved Asparagus Salad with Lemon Dijon Vinaigrette:
This salad is deceptively simple; just a few ingredients bring out the best in the asparagus.
I think a quick blanch in simmering water does wonders for many raw veggies served in a salad, including this one. It also takes away a little of asparagus’ potential bitterness. Blanching isn’t strictly necessary, so skip it if you’d like.
Shaved Asparagus Salad with Lemon Dijon Vinaigrette can be varied in so many ways. Maybe you’d like a few shavings of Parmesan or a little garlic, shallot or a few red pepper flakes in the vinaigrette. If you’d like to shortcut this salad, try it with any prepared vinaigrette you like.
Saving Money on Shaved Asparagus Salad with Lemon Dijon Vinaigrette:
Asparagus is a vegetable I like to buy on sale – not only is the price better but when a vegetable is on sale, it is usually in season & likely harvested quickly, shipped fast and replenished often in the store. That usually means your sales priced asparagus is fresher.
Do watch for the size of the bundles you find at the grocers. Sometimes Asparagus is bundled in 12-ounce packages, other times a full pound. Check for great prices at your big box store and if you have an Aldi nearby, the prices for asparagus are usually great. Don’t waste the stalks – add them to your Green Smoothies.
Watch for specials on your lemons, too. Roll them across the counter and/or put them in the microwave for 30 seconds to get more juice. Zest them even for recipes that don’t call for it and keep the zest in the freezer.Print
Shaved Asparagus Salad with Lemon Dijon Vinaigrette
A simple, beautiful and fresh salad.
- Yield: 4 servings 1x
- juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 pound asparagus
In a large bowl, whisk lemon juice, mustard, and honey together.
In a pan large enough for the asparagus to lay flat, add about an inch of water and bring to a good simmer. Drop the asparagus in and remove after about 60 seconds. Do not overcook, asparagus should still be crispy. Drop asparagus immediately into a bowl of cold water and run more cold water into the bowl until asparagus is cool.
Trim off the root ends of asparagus. Trim asparagus tips off spears and add to the bowl.
With a vegetable peeler, shave asparagus spears into thin ribbons, adding to bowl as you go. Toss salad to combine.
Just trim the very ends of the asparagus, just to clean them up. The blanching & shaving makes the tougher bottom of the spears fine to eat.
If possible, make this salad a little ahead, 20 to 30 minutes.
- Calories: 30
- Sugar: 3g
- Sodium: 20mg
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g