Shaved Asparagus Salad with Chive Blossom Vinaigrette
Bright and zesty salad made from shaved asparagus and parmesan cheese coated in a chive blossom vinaigrette dressing made from red wine vinegar and lemon juice.
Ingredients
- 10 ounces (285g) fresh asparagus spears, thick works best
- 2 ounces (60g) parmesan cheese, shaved
- ⅛ cup (1 oz, 30ml) Lemon juice, freshly squeezed (about half a lemon)
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- freshly cracked pepper
- ¼ cup chopped chives
- 10 chive blossoms
- 1 teaspoon honey or liquid sweetener of your choice
- ⅛ cup (1 oz, 30ml) extra virgin olive oil
Instructions
-
Combine the lemon juice, red wine vinegar, chopped chives, and chive blossoms in small bowl. Season with salt and pepper.
-
Add in honey and olive oil slowly while whisking well to combine. Set aside to marinate while assembling the salad. Whisk briefly before pouring over the salad.
-
Cut any tough or woody asparagus ends off. Using a vegetable peeler, shave thin strips of asparagus lengthwise. It may take a few tries to perfect your shavings first.
-
Thinly shave the parmesan cheese using a vegetable peeler unless you've purchased pre-made shavings.
-
Combine asparagus and parmesan in a medium bowl. Drizzle the dressing over the top. Toss gently to combine. Serve immediately or refrigerate up to 1 hour in advance from serving.
Recipe Notes
Follow these helpful tips for best results:
- Thicker stemmed asparagus works best in this salad. Thin spears do not shave well.
- Grana Padano, Pecorino Romano and Asiago are the cheeses most similar to Parmesan in flavor and texture, making them the best substitutions in this recipe if necessary.
- Eat this salad while its fresh. It doesn't hold up well as leftovers.