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Shaved Asparagus Salad Recipe with Pecorino Romano
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!
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- peeler
📝 Preparation Steps
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.
lemon juice (freshly squeezed )2 tablespoons
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.
lemon juice (freshly squeezed )2 tablespoons
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.
Nutrition Facts
calories
312 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
637 mg
protein Content
10 g
cholesterol Content
29 mg
carbohydrate Content
5 g
saturated Fat Content
8 g
unsaturated Fat Content
20 g
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