Raw asparagus salad makes the most of one of springtime’s most treasured delicacies. Tender ribbons of shaved raw asparagus are served on top of lemony yogurt and herbs, then topped with Parmesan and pine nuts. Simple, fresh, and the best way to celebrate the first stalks of spring.
Adapted from Lynn Crawford | Farm to Chef | Penguin Canada, 2017
I love salads to be filled with lots of vegetables rather than lots of lettuce. I add frisée to this one for its sharp flavor, but otherwise, I stick to beautiful robust green vegetables. The asparagus — bright green and sweet — will stand out, complemented by the yogurt’s creaminess, the Parmesan’s saltiness, and the pine nut’s crunchiness.—Lynn Crawford
Why our testers loved this
Our testers raved about this shaved asparagus salad. The crispiness of the shaved asparagus and the pleasant contrast of the tangy herb yogurt had MaryBeth Jirgal exclaiming that she will “be making this fresh, delicious raw asparagus salad all spring.”
Joan Hunter Mayer declares this asparagus salad “a whole new level of deliciousness!” We certainly agree.
Notes on ingredients
- Asparagus–For a salad with crunch and added texture, look for bright green asparagus stalks that are firm and with closed tips. Thicker asparagus stalks will be easier to shave.
- Lemon–Since you will need both lemon juice and zest, we recommend using an organic lemon.
- Greek yogurt--For best results, use full-fat Greek yogurt. We love it for its thick, creamy texture and added tang.
- Pine nuts–These add an extra level of texture to the salad, and their nutty flavor is a welcome contrast to the vegetables. Note that pine nuts are prone to spoilage and should be stored in the fridge and checked before use. If they have a bitter flavor or a strong chemical smell, toss them out and buy fresh ones.
How to make this recipe
- Combine the Greek yogurt, lemon juice, zest, thyme, parsley, and chives in a blender. Blitz until smooth and season with salt and pepper.
- Use a vegetable peeler to shave the asparagus into thin ribbons.
- Combine the asparagus and greens in a large bowl.
- Pour in the oil and lemon juice and toss to combine. Season with salt and pepper.
- Dollop some of the yogurt mixture onto a chilled plate, then top with the asparagus and greens. Finish with Parmesan, pine nuts, and chives.
Recipe FAQs
How do you peel asparagus?
Start by washing the asparagus and then cutting or snapping off the tough ends. Working with one stalk at a time, lay a stalk flat on a cutting board. Hold the base of the stalk firmly, and then using a vegetable peeler, thinly peel it away from you. Rotate the stalk as you peel for even ribbons.
What should I serve this salad with?
The testers enjoyed this fresh spring salad with grilled chicken skewers, but it would also pair well with buttery baked fish, or it could be served on its’ own for a light lunch.
Can I make this salad in advance?
With a spring salad recipe this simple and fresh, you’re probably going to want to make it right before eating. If you’re really looking to get ahead of the dinnertime rush, you can juice the lemon and make the dressing. Trim your asparagus but save the shaving until right before serving.
The good news—the Greek yogurt mixture can be made ahead and the flavors will mellow and meld. Just be aware that the herbs won’t look as springtime fresh, but will still taste amazing.
Helpful tips
- To toast the pine nuts, place them in a dry skillet and cook over medium-low heat until they are golden brown. Keep an eye on them, as they can burn quickly.
- Shave the asparagus just before preparing the salad so it is bright and crisp when it is served.
- The dressing may be prepared up to a day ahead to save time.
- The lemon herb yogurt easily doubles as a dip for fresh vegetables or can be spread on a grilled vegetable wrap or sandwich.
More great asparagus salad recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Raw Asparagus Salad
This is one of my favorite ways to enjoy asparagus when it’s at the peak of its season—raw and simply dressed in this fresh and easy salad.
For the lemon herb yogurt
For the raw asparagus salad
Make the lemon herb yogurt
- In a blender, combine yogurt, lemon juice, lemon zest, thyme, parsley, and chives and blitz until smooth. Season to taste with salt and pepper.
Prepare the raw asparagus salad
- Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon juice. Toss to coat. Season to taste with salt and pepper.
Spoon the lemon herb yogurt onto a chilled serving dish. Top with asparagus-frisée mixture, then sprinkle over the Parmesan, pine nuts, and chives.
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- Toasting pine nuts–To toast the pine nuts, place them in a dry skillet and cook over medium-low heat until they are golden brown. Keep an eye on them, as they can burn quickly.
- Keeping asparagus crisp–Shave the asparagus just before preparing the salad so it is bright and crisp when it is served.
- Get ahead–The dressing may be prepared up to a day ahead to save time.
- Extra yogurt dressing–The lemon herb yogurt easily doubles as a dip for fresh vegetables or can be spread on a grilled vegetable wrap or sandwich.
Serving: 1portionCalories: 169kcal (8%)Carbohydrates: 9g (3%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 2g (13%)Trans Fat: 1gCholesterol: 6mg (2%)Sodium: 119mg (5%)Potassium: 415mg (12%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1709IU (34%)Vitamin C: 22mg (27%)Calcium: 173mg (17%)Iron: 4mg (22%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
David Leite
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