Shaving fresh asparagus into ribbons creates a delicate and tasty base for this Asparagus Ribbon Salad! I've topped it with toasted, chopped nuts, a sprinkle of vegan cheese, and my go-to homemade dressing for an easy side dish that impresses every time.
This is one of those quick, short-ingredient-list salads that I love having in the rotation when asparagus is in season! It only takes a couple minutes to shave the asparagus stalks into ribbons, and the result is a nutritious salad with the perfect blend of flavors. I use a simple homemade dressing and throw in a handful of hazelnuts or almonds for some crunch! You can also use hemp seeds or pepitas if you are nut-free.
How to Make Shaved Asparagus Ribbons
This is super easy to do but makes for a salad that feels a bit elevated! I hold the asparagus flat on my cutting board, then use a vegetable peeler to slice it into ribbons. I move the peeler away from the woody, fibrous part of the asparagus stalks and towards the leafy, softer ends.
Health Benefits of Asparagus
Asparagus is a nutrient-packed vegetable offering an excellent source of vitamin A which is important for eye, skin and immune health. It also provides an excellent source of vitamin K which supports bone health. It is rich in heart healthy fiber and essential nutrients such as folate, vitamin C and E.
Selecting and Storing Asparagus
When selecting asparagus look for bright green (or violet-tinged) spears that are firm (not limp). The stalks should have tight, closed, compact, pointed tips. If you see open, wilted or shriveled tips that means it is past its prime. You can look for thick, medium or thin stalks. All sizes are fine and do not indicate the quality. Although for this recipe it is easiest to use thicker stalks.
It is best to eat asparagus as soon after buying as possible. If you cannot, cut half an inch from the bottom of the stalks and wrap the bottom of the spears in a wet paper towel. You can also place them in a dish with about an inch of cold water standing upright (like flowers!). Either way, store them in your refrigerator with a plastic bag covering the ends for two to three days.
Homemade Asparagus Ribbon Salad Dressing
I made a simple dressing for this Asparagus Ribbon Salad. These are all ingredients I had at home and could toss into a bowl for a quick mixing! Whisk them in a bowl or measure everything into a Mason jar and give it a good shake. You can make this dressing in advance as well!
- Olive oil
- Lemon juice (or any vinegar--you just want something acidic and tangy!)
- Dijon mustard
- Pure maple syrup
- Fresh garlic, pressed or minced
- Salt and pepper to taste
Asparagus Ribbon Salad
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Shaving fresh asparagus into ribbons creates a delicate and tasty base for this Asparagus Ribbon Salad! I've topped it with toasted, chopped nuts, a sprinkle of vegan cheese, and my go-to homemade dressing for an easy side dish that impresses every time.
Ingredients
- 2 pounds asparagus (thick spears are ideal)
- ½ cup hazelnuts or sliced almonds, toasted, roughly chopped (or sub raw shelled hemp seeds if nut-free)
- 2 tablespoon grated vegan parmesan cheese
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice or any vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 1 large clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Place asparagus spear flat on a cutting board, and shave each spear into thin ribbons using a vegetable peeler. For best results, hold down the woody end of the asparagus and start peeling about 1-inch from the bottom of the asparagus spear - this helps to avoid the woody fibrous part of the spear.
- Place the shaved asparagus in a bowl and set aside.
- In a mason jar shake together the dressing ingredients. Pour ¼ cup of the dressing overtop the asparagus ribbons and toss well.
- Add nuts or hemps seeds and vegan Parmesan cheese. Toss again and taste. Adjust flavors if desired.
- Serve as is or over a bed of arugula.
- Prep Time: 10
- Category: Side
Sandy Reid says
Love love loved this salad!
Elaine Gordon says
SO happy to hear you enjoyed it! Thank you so much!