Shaved Asparagus Salad
/I recently heard about raw shaved asparagus salad and was so intrigued I had to try it for myself. Turns out that while it’s super gourmazy, it’s also incredibly quick to pull together. The balance of flavors — crisp asparagus, Parmesan, dried cranberries, bacon, and a bright lemon vinaigrette — come together in a beautiful, elegant way. This salad makes a fantastic spring side that feels restaurant‑level without the effort.
I found the asparagus delightful to eat raw as prepared, but if you prefer a little cook, shave the asparagus first, then spread it on a baking sheet and roast at 400°F for a few minutes.
INGREDIENTS HIGHLIGHTS
Large Raw Asparagus Spears: Choosing "large" spears is the secret here. They are much easier to shave into those beautiful, wide ribbons, and they hold up better to the dressing.
Garlic-Stuffed Green Olives: Instead of just using plain olives, these provide a hidden punch. By slicing them thin, the garlic core separates and infuses the entire Vinaigrette with a savory, punchy depth.
Dried Cranberries: We use these two ways! Half are soaked in the vinaigrette to become plump and juicy, while the other half are sprinkled on top for a bright, chewy contrast.
Crispy Bacon & Toasted Almonds: These provide the necessary "crunch factor" to balance the tender asparagus ribbons. For the best flavor, crumble the bacon into crispy little pieces and toast your almond slivers until they are just golden.
MAKE THE VINIAGRETTE
In a small jar, combine the olive oil, lemon juice, honey, and sliced olives. Shake so the liquids emulsify and garlic flavor bleeds into the oil. Add the dried cranberries, seal the jar, and shake again. Let it sit for at least 5 minutes so the cranberries can plump up and absorb that zesty lemon flavor.
Refrigerate until the salad is ready. This can be made 2 days ahead, any longer and the cranberries will become soft, losing their chewy texture.
Note: Extra virgin olive oil often solidifies in the fridge. If that happens, take the jar out 15-20 minutes before serving and give it a good shake once it reaches room temperature.
PREPARE THE CRUNCHIES
Crispy Bacon: Preheat the oven to 400°F. Line a baking sheet with aluminum foil, then lay the bacon strips out in a single layer. Bake for about 10 minutes, flip each piece, and continue cooking for another 5–7 minutes. Keep an eye on it toward the end so it gets perfectly crisp without burning.
Toasted Almonds: Set your skillet over medium heat (heavy-bottomed skillets, like Le Creuset, made of cast iron or stainless steel are ideal for toasting nuts and seeds). Put the almonds in the skillet and toast for 5-7 minutes, until they turn golden brown, stirring occasionally.
MAKE THE SALAD
Prepare the Asparagus: Cut the tender tops (the "flower" portion) off the large raw asparagus spears and set them aside in a mixing bowl. Lay the stocks on a cutting board and, using a vegetable peeler, shave the stalks into long, thin ribbons starting from the base up to the tip. Toss the ribbons into a the mixing bowl.
Add the crispy bacon crumbles and toasted slivered almonds to the asparagus, reserving a sprinkle of each to go over the salad at the end. Pour your emulsified Vinaigrette into the bowl. Toss thoroughly so the sliced garlic, olives, and dressing coat every ribbon and tip. Fold in the shaved Parmesan (reserving a bit to sprinkle over the salad at the end) and fresh chives.
FINISHING
Transfer to a serving plate and top with the remaining dried cranberries, almond slivers, bacon crumbles, cheese shavings and a pinch of lemon zest.
Shaved Asparagus Salad
Ingredients
Instructions
- Cut the tender tops (the "flower" portion) off the large raw asparagus spears and set them aside in a mixing bowl.
- Lay the remaining stalks flat on a cutting board. Using a vegetable peeler, shave them into long, thin ribbons. Add the ribbons to the bowl with the tips.
- Add the crispy bacon crumbles and toasted slivered almonds to the asparagus, reserving a sprinkle of each to go over the salad at the end.
- Pour your emulsified Vinaigrette over the mixture. Toss thoroughly so the sliced garlic, olives, and dressing coat every ribbon and tip.
- Fold in the shaved Parmesan (reserving a bit to sprinkle over the salad at the end) and fresh chives.
- Transfer to a serving plate and top with the remaining dried cranberries, almond slivers, bacon crumbles and a pinch of lemon zest.
- In a small jar, combine the olive oil, lemon juice, honey, and sliced olives. Shake so the liquids emulsify and garlic flavor bleeds into the oil.
- Add the dried cranberries, seal the jar, and shake again. Let it sit for at least 5 minutes so the cranberries can plump up.
- Refrigerate until the salad is ready. This can be made 2 days ahead, any longer and the cranberries will become soft and lose their chewy texture.
- Note: Extra virgin olive oil often solidifies in the fridge. If that happens, take the jar out 15-20 minutes before serving and give it a good shake once it reaches room temperature.
Notes
Crispy Browning: If you prefer a warmer salad with more texture, spread the asparagus ribbons on a baking sheet. Roast at 400°F for 10 minutes. Optional: Roast without aluminum foil for the final few minutes to achieve a roasted crispy browning on the edges.