Shaved Asparagus Salad
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In this delightful spring salad, crisp, shaved raw asparagus takes center stage. Marcona almonds, renowned for their buttery flavor and delicate texture, add a nutty flavor while toasted seasoned bread crumbs add texture and crunch in every bite. The salad is dressed with a light and classic vinaigrette that enhances the natural flavors of the asparagus and almonds without overpowering them.
Asparagus is a seasonal spring vegetable known for its distinctive flavor. While it has a great flavor either roasted or grilled, it’s often overlooked in its raw form. Shaving the asparagus achieves a delicate and crunchy base for the salad, allowing the asparagus to maintain its natural texture and flavor. Look for thick stalks of asparagus for the best result.
Shaved Asparagus Salad
Table of contents
Key Ingredients in This Recipe
- Asparagus – When buying asparagus look for rich green stalks that are firm in texture. If I’m cooking whole asparagus, I prefer thinner stalks, but when it comes to this raw salad I choose the thicker stalks you might be served at a steakhouse because they are much easier to shave.
- Breadcrumbs – I love making my own breadcrumbs out of leftover stale bread. Simply add bread to a food processor or blender and pulse until ground. The toasted breadcrumbs seasoned with garlic powder can be made ahead of time and stored in an airtight container.
- Marcona almonds – Marcona almonds, known for their distinct taste, are both sweeter and oilier compared to their conventional almond counterparts, adding a rich flavor.
- Ricotta salata – Ricotta salata is made by salting and pressing ricotta cheese until it has a semi-firm texture. I serve it shaved as a tangy and fresh garnish over the asparagus. If you can’t find ricotta salata, substitute with shaved Pecorino Romano.
How to Make Shaved Asparagus Salad
Step 1: Make the breadcrumbs.
Heat a large nonstick sauté pan over medium-low heat, add the olive oil to the pan and heat through. Add the butter and allow to melt. Add the breadcrumbs and cook, stirring or shaking the pan frequently until the breadcrumbs are uniformly golden brown, about 4 minutes. Stir in the garlic powder and season with salt then remove to a bowl to cool.
Step 2: Prep and shave the asparagus.
Trim the bottom ½” (1.3cm) from the stalks of asparagus. Use a mandolin or knife to carefully shave the stalks on the bias into paper thin strips.
Step 3: Make the dressing.
In a small bowl whisk together the olive oil, vinegar and Dijon mustard. Season with salt and pepper.
Step 4: Dress the asparagus.
In a medium mixing bowl toss the shaved asparagus with the dressing.
Step 5: Assemble and serve.
Arrange the dressed asparagus on a serving platter or large bowl and top with breadcrumbs, Marcona almonds and shaved ricotta salata.
Tips and Tricks for This Recipe
Tips for buying asparagus
If you buy the asparagus ahead of time, trim the bottom of the stalks, then wrap in a damp paper towel before storing in the refrigerator. They will stay fresh for 3 to 4 days.
Swaps and substitutions
- If you can’t find ricotta salata, substitute with shaved Pecorino Romano.
- This salad also works well with another shaved vegetable like zucchini.
Other Recipes to Try
If you enjoy this shaved asparagus salad recipe, give these a try:
Shaved Asparagus Salad
Ingredients:
For the breadcrumbs:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- ½ cup plain breadcrumbs
- ¼ teaspoon garlic powder
- Kosher salt, as needed
For assembly:
- ¾ pound thick asparagus stalks
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar vinegar
- ½ teaspoon Dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ cup Marcona almonds
- 2 tablespoons shaved ricotta salata
Instructions:
For the breadcrumbs:
- Heat a large nonstick sauté pan over medium-low heat, add the olive oil to the pan and heat through. Add the butter and allow to melt.
- Add the breadcrumbs and cook, stirring or shaking the pan frequently until the breadcrumbs are uniformly golden brown, about 4 minutes. Stir in the garlic powder and season with salt then remove to a bowl to cool.
For assembly:
- Trim the bottom ½” (1.3cm) from the stalks of asparagus. Use a mandolin or knife to carefully shave the stalks on the bias into paper thin strips.
- In a small bowl whisk together the olive oil, vinegar and Dijon mustard. Season with salt and pepper.
- In a medium mixing bowl toss the shaved asparagus with the dressing.
- Arrange the dressed asparagus on a serving platter or large bowl and top with breadcrumbs, Marcona almonds and shaved ricotta salata.
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