Shaved Asparagus and Arugula Salad
recipes
This shaved asparagus and arugula salad is an elevated side dish that complements anything from grilled meats to light pastas.
May 9, 2025
Shaved Asparagus and Arugula Salad
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This shaved asparagus and arugula salad is an elevated side dish that complements anything from grilled meats to light pastas.
This beautiful salad is part of my spring menu, featuring Spring Chicken Pot Pie and Carrot Dip with Spicy Sizzled Dill.
Ingredients and Substitutions
• Asparagus: Be sure to use thick asparagus (the thin ones aren’t good for shaving). I recommend peeling away the thick skin before shaving ribbons (but you don’t have to).
• Arugula: The slight peppery bite of arugula plays well with the mild flavored asparagus. But you can swap in any lettuce you like.
• Dressing: A lemon Dijon vinaigrette is light, fresh, and lovely. But you can swap in any dressing of your choice. Just be careful not to overdress the salad.
How Should I Store this Shaved Asparagus Salad?
Once it’s tossed with the dressing, this salad is best eaten immediately. But you can store the salad and vinaigrette separately in the refrigerator (the salad for 5 days and the vinaigrette for 2 weeks).
Can I Make this Shaved Asparagus Salad Ahead of Time?
Yes! Store the salad and vinaigrette separately. And toss together right before serving.
What to Serve with this Shaved Asparagus Salad?
The beauty of this salad is that it goes with most things. Meats, pastas, seafood—you name it. It’s perfect for spring. But wonderful year round.
Shaved Asparagus and Arugula Salad
Ingredients
Lemon Dijon Vinaigrette
- 1/4 cup (52g) olive oil
- 1/4 cup (60g) lemon juice
- 1 tablespoon (15g) Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 1 lb thick asparagus, ends trimmed
- 5 oz arugula
- Freshly ground black pepper
- Panko breadcrumbs, toasted, for garnish
- Shaved parmesan, for garnish
Instructions
For the lemon dijon vinaigrette:
- Add all of the ingredients in a resealable jar or container. Shake to combine. (You won’t need all of this for the salad).
For the salad:
- Peel each asparagus spear (this removes the tough outer skin). Shave each spear into as many perfect ribbons as you can, avoiding the tips. Save the tips and scraps for another purpose.
- Add the shaved asparagus and arugula to a large serving bowl, drizzle with a little vinaigrette, and toss to combine (be careful not add too much dressing).
- Top with more black pepper, the toasted breadcrumbs, and shaved Parmesan.
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