Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Asparagus salad with lemon dressing served on a plate
Fresh and healthy asparagus salad with arugula and lemon vinaigrette

Shaved Asparagus Salad with Lemon Vinaigrette

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals Salads
The secret to the perfect spring salad is timing. We blanch the asparagus for just moments to remove the raw edge but preserve the crunch. The contrast of the lemon vinaigrette and salty Parmesan highlights the sweet flavor of the asparagus. An elegant appetizer or light dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 230 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for boiling
  • Bowl with ice water
  • Skillet

Allergen Information

⚠️ Milk
⚠️ Tree Nuts (Almond)

Instructions

1 ✓

Snap off the woody ends of the asparagus and cut the spears into 2-3 diagonal pieces.

Tip: Diagonal cutting increases the surface area, helping it cook faster and look prettier.
2 ✓

Cook the asparagus in boiling salted water for 2-3 minutes (blanching), then immediately transfer to ice water.

Tip: The ice bath 'shocks' the vegetable: rapid cooling sets the cell structure (crunch) and chlorophyll (green color).
3 ✓

Toast the almonds in a dry skillet until golden brown.

Tip: Releasing the essential oils makes them truly aromatic.
4 ✓

Make the dressing: shake the olive oil, lemon juice, honey, salt, and pepper in a small jar until it forms a creamy emulsion.

Tip: The emulsion is stable when the oil and lemon juice don't separate into layers.
5 ✓

In a large bowl, toss the drained asparagus, halved tomatoes, and arugula with the dressing.

Tip: Toss just before serving, as the acid will cause the arugula to wilt quickly.
6 ✓

Serve topped with Parmesan shavings (use a vegetable peeler) and the toasted almonds.

Tip: The saltiness of the umami-rich Parmesan balances the honey dressing beautifully.

Recipe FAQ

Do I need to peel green asparagus?
Usually no, just snapping the ends is enough. If the stalk is very thick, you can peel the bottom third.
How long does the dressing last?
It keeps well in a jar in the fridge for up to a week.

Ingredients

  • 1 lb Green Asparagus
  • 4 oz Arugula
  • 2 oz Parmesan Cheese (shaved)
  • 1 cup Cherry Tomatoes
  • 2 tbsp Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Honey
  • 1 pinch Salt
  • 1/2 tsp Pepper
  • 1/4 cup Sliced Almonds