RESET360 with Camille McLaughlin
Salads

Raw Asparagus Salad with Shallot Vinaigrette

Asparagus shaved into long, thin ribbons and tossed in a sharp shallot and Dijon vinaigrette with toasted almonds and chives.

Why you'll love Raw Asparagus Salad with Shallot Vinaigrette

Raw asparagus, shaved into ribbons with a vegetable peeler, is a revelation for anyone who has only ever eaten it cooked. It tastes sweet, green, and grassy, with a gentle crunch, and the ribbons tangle together on the plate like pasta. A sharp shallot vinaigrette softens them just slightly in a few minutes.

Thick spears work best, because they are easier to shave into wide ribbons. Laying each spear flat on the board and peeling from the base toward the tip gives long, even ribbons, and soaking the shallot in the vinegar first takes away its raw bite. Toasted almonds add crunch and a real fat.

Make it in spring, when asparagus is at its best, and serve it with salmon, roast chicken, or eggs.

Quick overview: This Raw Asparagus Salad with Shallot Vinaigrette takes 20 min of hands-on time and about 25 min in all and makes 4 servings, each about 1 cup.

Jump to recipe

Shaved raw asparagus ribbons with almonds and chives
Prep 20 minCook 5 minTotal 25 minServes 4Serving about 1 cup

Ingredients

  • 1 lb thick asparagus spears, woody ends snapped off
  • 1 small shallot, finely minced
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 3 tbsp olive oil
  • 1/4 tsp fine sea salt
  • freshly ground black pepper
  • 1/4 cup sliced almonds, toasted
  • 2 tbsp chopped chives
  • Make it from scratch: Shallot Vinaigrette

Instructions

  1. Soak the shallot: Stir the shallot, vinegar, and salt together in a small bowl and let it sit for 10 minutes to mellow.
  2. Shave the asparagus: Lay a spear flat on the cutting board, hold the tip, and run a vegetable peeler from the base toward the tip to shave off long, thin ribbons. Turn the spear and keep shaving until it gets too thin to hold. Repeat with the rest, saving the thin leftover pieces for another dish.
  3. Make the vinaigrette: Whisk the mustard into the shallot and vinegar, then whisk in the olive oil in a slow stream. Season with pepper.
  4. Toss: Toss the asparagus ribbons with the vinaigrette and let them sit for 5 minutes to soften slightly.
  5. Serve: Pile onto plates and scatter the toasted almonds and chives over the top.

Storage and leftovers

The dressed salad keeps in the refrigerator for up to a day, though the ribbons soften.

Shave the asparagus up to 4 hours ahead and keep it in a bowl of ice water in the refrigerator, which makes the ribbons curl and stay crisp. Drain and dry well before dressing.

Variations

  • With parmesan: Shave parmesan over the top along with the almonds.
  • Lemon: Use lemon juice in place of the vinegar and add a little zest.
  • With radishes: Add thinly sliced radishes for color.
  • With egg: Top with chopped hard-boiled eggs for a light lunch.

Notes and tips

  • Choose thick spears: Thick asparagus shaves into wide ribbons. Thin spears are better cooked.
  • Use a Y-peeler: A wide Y-shaped peeler makes long, even ribbons.
  • Save the scraps: The leftover pieces are good in an omelet or soup.
  • Ice water for curls: A soak in ice water makes the ribbons curl and stay crisp.

Nutrition and mindful eating

  • Asparagus is a non-starchy vegetable with folate, vitamin K, and fiber, and eaten raw it keeps all of its vitamin C.
  • It carries inulin, a type of fiber that feeds the bacteria in your gut.
  • Olive oil and almonds are the real fats, and almonds add vitamin E and crunch.
  • Shallot and Dijon give the vinaigrette a sharp, savory flavor without any sugar.
  • As you eat, notice the fresh, grassy flavor of raw asparagus and the crunch of each ribbon, and pay attention to how your energy holds through the afternoon after a meal built on fresh vegetables.

Frequently asked questions

Have a question about this Raw Asparagus Salad with Shallot Vinaigrette? Start here, with the questions people ask most.

Is raw asparagus safe to eat?

Yes. Fresh asparagus is delicious raw, especially shaved thin.

Can I use thin asparagus?

Thin spears are hard to shave. Slice them very thinly on a diagonal instead.

How do I snap off the woody ends?

Bend each spear near the base and it will snap where the tough part ends.

What can I serve it with?

Salmon, roast chicken, eggs, or a piece of white fish.

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Tags: Salads, French-Inspired, Dairy-Free, 30 Minutes or Less