Shaved Asparagus With Arugula and Parmesan

By David Tanis

Shaved Asparagus With Arugula and Parmesan
Stephen Scott Gross for The New York Times
Total Time
About 20 minutes
Rating
5(293)
Comments
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You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.

Featured in: A Romantic Cook’s True Spring Love

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Ingredients

Yield:4 to 6 servings
  • ½pound large or medium asparagus
  • 2tablespoons freshly squeezed lemon juice
  • 3tablespoons fruity extra-virgin olive oil
  • Salt and pepper
  • 6ounces arugula, washed and dried
  • Chunk of Parmesan, for shaving
  • Sliced prosciutto (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

113 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 204 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.

  2. Step 2

    In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper

  3. Step 3

    Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.

  4. Step 4

    With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

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Ratings

5 out of 5
293 user ratings
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Comments

Ann

Slicing asparagus ribbon thin on a mandolin sounds like a ticket to the ER

quaasam

A sure winner. I have plunged the asparagus briefly in boiling water to remove asparagus bitter taste. Serve it with roasted chicken breast. Great on its own!!

Nancy

addictive, made as stated and can't stop eating it. I sliced the asparagus on the diagonal. Although it was thinly sliced, it wasn't ribbon thin (about 1/8 to 3/16 inch). Because the asparagus was so fresh, it was tender. I used my best olive oil and a nutty Parmesan cheese.

The Dawn

holding the asparagus down on the cutting board by the top and running the peeler over makes for the safest method of ribboning. Added toasted pine nuts, Maldon flakes and lemon zest...Voila!

a cook from Toronto

Needed something… asparagus flavour lost in the lemon and salt! Will add salt sparingly next time and perhaps more garlic (which I added a bit of). Perhaps white wine vinegar instead of lemon? Also used a bit of Dijon mustard to emulsify the dressing.

Cheryl Morrison

A carrot peeler works well and safely for slicing the asparagus.

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