Salads > Vegetable Salads (Non-Leafy) > Other Vegetable Salads > Asparagus Salad with Lemon and Parmesan Recipe

Asparagus Salad with Lemon and Parmesan

A simple yet elegant asparagus salad featuring blanched asparagus, a bright lemon vinaigrette, and shavings of Parmesan cheese. Perfect as a side dish or light lunch.

Prep Time
10 minutes
Cook Time
5 minutes
Servings
4
Ingredients
  • 1 lb Fresh Asparagus
  • 1 Lemon
  • 2 oz Parmesan Cheese
  • 2 tbsp Olive Oil
  • to taste Salt
  • to taste Black Pepper

Prepare the Asparagus

Snap off the tough ends of the asparagus spears. Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its bright green color. Drain well.

Make the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice (from one lemon), salt, and pepper. Adjust seasonings to taste. For a richer flavor, add a small amount of lemon zest.

Assemble the Salad

Arrange the blanched asparagus on a serving platter. Drizzle generously with the lemon vinaigrette. Using a vegetable peeler, shave thin ribbons of Parmesan cheese over the asparagus. Serve immediately, or chill for later.

Nutrition Facts Estimated per 100g of product

Calories: 90 kcal
Protein: 6g
Fat: 6g
Carbohydrates: 5g
Fiber: 2g

Other Considerations for Nutrition

This salad is a good source of Vitamin K, Vitamin C, and folate. Adjust Parmesan cheese quantity to control sodium content.

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FAQ

  • Can I use bottled lemon juice?

    Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice may be used in a pinch, but the flavor will not be as vibrant.
  • Can I substitute the Parmesan cheese?

    Yes, you can substitute Pecorino Romano or Grana Padano for a similar flavor profile. You can also use a vegetarian Parmesan alternative.
  • How long does this salad last?

    This salad is best served fresh. If you need to prepare it in advance, keep the asparagus and vinaigrette separate and assemble just before serving to prevent the asparagus from becoming soggy. It can be stored in the refrigerator for up to 24 hours.