Vegetarian and vegan recipes

Raw Asparagus Salad with Parmesan Dressing


Raw Asparagus Salad with Parmesan Dressing

A few years back, I used to snack on plain, raw asparagus a lot. I'd bring a few stems along with my lunch and eat them mindlessly while working. Quite the expensive snack, I know. And a little boring in retrospect. Nonetheless, I've stayed a big fan of eating asparagus raw. I'm sure you'll agree with me that there's nothing worse than overcooked, soggy asparagus. Actually there is: soggy asparagus from a can. That should be illegal. 

This delicious salad is a perfect side dish in the spring. It's fresh, crunchy, and the parmesan dressing adds a nice kick. Enjoy.


Raw Asparagus Salad with Parmesan Dressing
  • 2 pounds asparagus
  • 1 cup parmesan, grated
  • 3 tbsp lemon juice
  • 2 tbsp warm water
  • 1/4 olive oil (or less)
  • Salt & pepper, to taste



Snap the ends off the asparagus and discard or keep for later use in a vegetable broth.


With a vegetable peeler, shave the asparagus into strips and transfer into a bowl.


 In a separate bowl, whisk together the grated parmesan, lemon juice, water and olive oil.



Pour the dressing over the shaved asparagus and toss to coat. Note: You may not need all the dressing.


Season with salt and pepper, to taste, and serve immediately.

Raw Asparagus Salad with Parmesan Dressing

I turned this salad into a meal by serving it topped with a poached egg and a side of hearty bread to dip into the leftover dressing on the plate. I savoured this light, refreshing meal on the balcony with a glass of good wine. White might have been best, but I couldn't let this nice Spanish red go to waste. Ah, sacrifices.


P.S. The first flowers came out on the balcony last week.


Serves 4-6 as a side dish. Recipe from Mark Ladner on Food & Wine.


Got any suggestions for Craving Greens?


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