raw asparagus salad

August 10th, 2011

One of the things that I feel like must be amazing about being a chef is all the ways that you can make people see foods in new ways.

There were times when — after this, this and this — I thought I could never put up another asparagus on Sugarlaws.  What’s left?

But the fact is that there’s a whole other side of asparagus, that all my roasted recipes haven’t even touched.  And that’s just leaving the asparagus alone — raw, shaved so thin that it’s as delicate as any veggie you could find.

I used baby asparagus for this recipe — they’re thinner and more difficult to peel into ribbons, but the younger and more tender the better for a dish like this.  If you can’t find baby asparagus, use the thinnest, most tender stalks you can get your hands on.

And then enjoy!  You’re already halfway done making this dish — it’s that easy.

Raw Asparagus Salad

15 stalks raw baby asparagus
1 tbsp canola oil
1 tsp lemon juice
5 drops lemon bitters
1/4 cup parmesan cheese
Fleur de sel
Fresh ground pepper

Using a vegetable peeler or mandolin, shave the asparagus into thin ribbons.  Toss together with canola oil, lemon juice, lemon bitters, parmesan cheese, salt and fresh pepper, and serve.

Serves 2 as a small side.

Tags: food · side dishes

13 responses so far ↓

  • 1 Sarah H // Aug 10, 2011 at 11:16 am

    I’ve heard that raw asparagus is supposed to be really good for you. But I’ve never tried it because I never knew what to do with it (something about biting into a whole, raw stock sounds really unappealing to me). Thanks for the ideas for how to prepare and dress it!

  • 2 Joanne // Aug 10, 2011 at 12:28 pm

    Prepared so simply and yet so decadently, I know this has to be mind blowingly good!

  • 3 Sonia // Aug 10, 2011 at 1:20 pm

    So easy to do and sounds delicious. I must try this soon!

    In Pursuit of Style

  • 4 vincent // Aug 10, 2011 at 4:05 pm


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  • 5 leyla // Aug 10, 2011 at 6:02 pm

    Doing this! Gorgeous and simple.

  • 6 elle marie // Aug 10, 2011 at 6:24 pm

    I’ll admit, I’ve never had it raw, but I’m so willing to try it.

  • 7 Russell at Chasing Delucious // Aug 10, 2011 at 9:08 pm

    This salad looks delicious! I love the look of the asparagus ribbons. I’ve never thought of using asparagus like this. Thanks for sharing!

  • 8 Anne // Aug 11, 2011 at 4:30 am

    I just made it and i have to say that this is so yummy!! 🙂 But I was wondering if you have any recipe with cabbige? I know that it´s very healthly but I don´t have a lot of ideas how to prepare it. (exept coleslaw salad…)

  • 9 Emily // Aug 11, 2011 at 10:31 am

    I love this dish!  Gorgeous photo!  I do the same thing with zuchinni ribbons…with lots of olive oil, pepper, lemon juice, and some shaved parmesan (or whatever hard cheese I have around….well not cheddar…etc. ANYHOW)!  I actually even do it with carrots…although it isn’t as tender…same thing, olive oil, lemon juice, and actually caraway seeds, or even some cumin is REALLY good with the carrots…sort of like that moroccan dish with raisins, shredded (not shaved) carrots, etc. etc.  See you Saturday!

  • 10 Jennifer // Aug 12, 2011 at 5:48 am

    What a delicious-sounding recipe! For such a simple creative idea, I love how it really transforms a basic vegetable into a unique side dish. I can’t wait to give this a try! Thank you for sharing.

  • 11 Sarah H // Aug 14, 2011 at 8:55 pm

    I made this last night for myself and my boyfriend! He was shocked by how much he liked it (I knew he would) beaches the asparagus was raw! Great, healthy recipe! Just wanted to let you know 🙂

  • 12 April // Aug 15, 2011 at 12:27 pm

    I tried making a pizza using the shaved asparagus mixed with olive oil and spinkled with parmesan.  Although it was then cooked, and not served raw, it was delicious.  Using it shaved in a recipe makes a hugh difference.

  • 13 Gemma // Jun 22, 2012 at 2:08 am

    Awesome recipe. Thanks so much for sharing!
    If you are interested in finding out about growing your own asparagus.

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