• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Gluten Free

Easy Shaved Asparagus Salad

Published: May 29, 2015 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.

Jump to Recipe

This easy Shaved Asparagus Salad is so simple to prepare! Raw shaved asparagus and salty pecorino Romano cheese tossed with a simple lemon vinaigrette and finished with a sprinkle of Italian flat leaf parsley. Gluten free, so delicious and perfect for spring! 

Last week was a big week here on the wee little island of Brigantine. Not only did we kick off the start of the summer season, it was also the year's first farmer's market! Booths we're bustling with bright red strawberries, radishes, spring onions, greens, lettuces, and lots and lots of asparagus.

Top view of asparagus spears in a glass next to a whole lemon and shallot.

This salad, in my humble opinion, is one of the tastiest ways to enjoy one of Spring's finest offerings. Shaved into paper thin strips, fresh, raw asparagus is surprisingly crisp, tender and sweet. Combined with the bright lemon juice and sharp, salty pecorino, it awakens the palate with something interesting and unconventional, yet still familiar. This is simple, seasonal food at it's best.

Watch the video to see how it's made, then check the recipe for some additional tips!

Easy Shaved Asparagus Salad (Video!)

Print

Shaved Asparagus Salad

Top view of shaved asparagus and Parmesan on a white plate.
Print Recipe

This easy Shaved Asparagus Salad is so simple to prepare! Raw shaved asparagus and salty pecorino Romano cheese tossed with a simple lemon vinaigrette and finished with a sprinkle of Italian flat leaf parsley. So simple, so delicious and perfect for spring! 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: salad
  • Method: tossed
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

Scale
  • 1 small shallot, minced
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • freshly cracked pepper to taste
  • 1 bunch of thick speared asparagus
  • 3 tablespoons extra virgin olive oil
  • 2 oz wedge pecorino Romano
  • ¼ cup flat leaf parsley leaves (optional)

Instructions

  1. Place the minced shallot and lemon juice in a medium sized bowl. Season with salt and pepper, and let marinate while you prepare the rest of the salad.
  2. Cut the tough ends off the asparagus, then use a vegetable peeler to shave long, thin strips. Slowly stream the olive oil into the bowl with the shallot and lemon juice as you whisk to emulsify. Add the strips of asparagus to the bow, then use clean hands to gently toss.
  3. Plate the asparagus on a serving platter or split into 4 individual dishes. Use the peeler to shave big shards of pecorino over the top. Scatter the parsley leaves around, if desired. Serve immediately. Leftovers do not hold up well.

Notes

  • Choose asparagus with thick stems for this recipe. The thicker stems have a more mellow, sweeter flavor, and the pencil thin spears are nearly impossible to shave.
  • I recommend storing asparagus in a tall glass of water, like cut flowers. They will last longer.
  • Parmesan can be substituted for the pecorino, but I prefer the sharpness and saltiness of the latter.

Nutrition

  • Serving Size:
  • Calories: 322
  • Sugar: 2.9 g
  • Sodium: 704.8 mg
  • Fat: 28.9 g
  • Carbohydrates: 7.9 g
  • Protein: 11.7 g
  • Cholesterol: 29.5 mg

Keywords: raw, Italian

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

EASY SHAVED ASPARAGUS SALAD | This quick spring salad is so simple to prepare! Shaved asparagus and pecorino with a simple lemon vinaigrette. | ColeyCooks.com

More Gluten Free Recipes

  • Easy New England Fish Chowder
  • Easy Oatmeal Dutch Baby Pancake
  • Oatmeal Pumpkin Dutch Baby Pancake
  • 4 Ingredient Flourless Chocolate Soufflé Cakes

Reader Interactions

Comments

    Did you make this recipe? Please leave a rating and review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Shaina

    May 29, 2015 at 5:28 pm

    Loooooove pecorino! And asparagus! Totally making this over the summer.

    Reply
    • Coley

      June 03, 2015 at 4:03 pm

      you need to! it's too simple and too good not to 🙂

      Reply
  2. Joy Brown

    May 30, 2015 at 3:16 am

    I LOVE asparagus and I LOVE Percorino Romano! Not so sure about raw shallots but they can always be sauteed in a little olive oil.. right? Oh... and that asparagus trick at the end? I think you just made up a new party game! hehehe!

    Reply
    • Pcfc1

      May 30, 2015 at 3:24 pm

      I can not wait to try this. Looks refreshing.

      Reply
      • Coley

        June 03, 2015 at 4:02 pm

        Hope you do - so simple and satisfying!

        Reply
    • Coley

      June 03, 2015 at 4:04 pm

      Don't fear the raw shallots! After they sit in the lemon juice for a bit they really mellow out- it's almost like pickling them. They also leech their flavor into the dressing - don't skip it! You can saute them, but will change the flavor of the salad, as it will sweeten them up quite a bit. Plus, then you're just dirtying more pans and making life more complicated!

      Reply
  3. Nichole

    June 02, 2015 at 12:27 am

    YUM! I am all about simple, fresh flavors like this. And yay for markets! I am in Florida and ours is about to shut down for season because it is SO hot...wah.

    Reply
    • Coley

      June 03, 2015 at 4:02 pm

      Oh, what a bummer! Things are just kicking off up here. I guess thats why "snowbirds" exist!

      Reply
  4. Lorraine

    June 04, 2015 at 12:42 am

    Best to you two, C and C...I love your recipes..xo

    Reply
    • Coley

      June 08, 2015 at 6:31 pm

      Thanks lo!

      Reply
  5. Sarah | Well and Full

    April 08, 2016 at 6:42 pm

    What a beautiful salad! I love shaved asparagus, it's so pretty. 🙂

    Reply
    • Coley

      April 09, 2016 at 4:28 pm

      Thank you!! It's so great raw, light, sweet, crisp and refreshing!

      Reply

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Nicole Gaffney smiling for the camera
I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

Italian Recipes

A white bowl of roasted potatoes with a sprig of rosemary on top and a red napkin.

Crispy Roasted Potatoes and Onions

Close up of 3 slices of braciole over red sauce on a white plate with a fork.

Authentic Italian Beef Braciole

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

Beef and stuffed tomatoes in a casserole dish.

Spiedini alla Siciliana

Top view of linguini carbonara with peas in a shallow white bowl.

Linguini Carbonara with Peas

Top view of a bowl of pasta with eggplant and tomatoes.

Fairytale Eggplant Pasta

Seafood Recipes

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

Easy New England Fish Chowder

A white bowl with bright orange lobster soup with a lobster tail and chives on top.

Classic Creamy Lobster Bisque

Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

Clams with Bacon, Tomatoes + Jalapeños

overhead shot of a platter with crab cakes and lemon wedges on top

Easy Maryland Jumbo Lump Crab Cakes

Close up of a pile of steamed crabs and corn on the cob.

Steamed Crabs Maryland Style

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.
Nicole Gaffney of Coley Cooks As Seen On...

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme