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Asparagus Parmesan Salad

A bright and refreshing spring salad made with crisp asparagus, shaved Parmesan, lemon vinaigrette, and toasted pine nuts.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb fresh asparagus trimmed
  • 1/2 cup Parmesan cheese shaved
  • 1/4 cup pine nuts toasted
Lemon Dressing
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper freshly cracked

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk

Method
 

  1. Trim and rinse the asparagus spears.
  2. Blanch the asparagus in boiling salted water for 1–2 minutes until bright green and slightly tender.
  3. Transfer asparagus to ice water to stop cooking, then drain and pat dry.
  4. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper to create the dressing.
  5. Place asparagus in a bowl and toss with the lemon dressing.
  6. Top with shaved Parmesan and toasted pine nuts.
  7. Serve immediately or chill briefly before serving.

Notes

Do not overcook the asparagus. Blanching briefly keeps the texture crisp and the color vibrant.