Ingredients
Scale
- 1 pound fresh asparagus, tough ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup shaved Parmesan cheese (optional)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Using a vegetable peeler, shave the asparagus spears lengthwise into thin ribbons.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
- Place the shaved asparagus in a medium bowl.
- Pour the vinaigrette over the asparagus and toss gently to coat.
- If using, sprinkle with shaved Parmesan cheese and toasted pine nuts before serving.
Notes
- For best results, use fresh, crisp asparagus.
- You can adjust the amount of lemon juice and mustard to your preference.
- This salad is best served immediately after preparing.
- Leftovers can be stored in the refrigerator for up to one day, but the asparagus may soften.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg