asparagus ribbon salad
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Asparagus Ribbon Salad

Asparagus Ribbon Salad



I'm obsessed with kitchen equipment. Always have been. I admire and respect the tools in my kitchen as a carpenter, gardener or mechanic does theirs'. I feel so passionate about my kitchen toys in fact, on occasion I've written about some of them for the Food Network's Product Puree.

The right kitchen tool can make all the difference in the way your food looks, tastes and feels with it's feather like pieces in every bite. This Asparagus Ribbon Salad is a perfect example.

Spring is here and emerald stalks of asparagus can be found all over our local farmers' market. I've been cooking with it non stop. One of my favorite ways to prepare asparagus is to grill the spears with tons of lemon like this, but I also love them sautéed with sugar snap peas or even in a gorgeous quiche (this one is perfect for Mother's Day, just sayin').

But back to the salad. I spent last week using one of my most favorite inexpensive kitchen gadgets, this impressive OXO peeler, to create it. The peeler glides over the asparagus, transforming them into delicate ribbons of loveliness. I even enlisted my kids for the preparation, letting them adorn the salad with dressing, a light sprinkling of almonds, and grated parmesan. Together we created something simple yet enticing for our whole family.

Asparagus Ribbon Salad  (makes 4 servings)

  • Prep Time: 5 mins,
  • Rating:
    Rate this recipe
I'm obsessed with kitchen equipment. Always have been. I admire and respect the tools in my kitchen as a carpenter, gardener or mechanic does theirs'. I feel so passionate about my kitchen toys in fact, on occasion I've written about some of them for...


  • 1 pound asparagus
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt


  1. 1. Place the asparagus flat on a cutting board, and using a vegetable peeler, shave the asparagus into thin ribbons. Hold down the asparagus with your hand on the woody end and start shaving about 1 inch from the bottom to avoid the fibrous section.
  2. 2. Place the shaved asparagus in a bowl and top with the almonds and parmesan cheese.
  3. 3. In a small bowl, whisk to combine the olive oil, lemon juice and salt. Drizzle on top of the asparagus and toss to thoroughly combine all the ingredients.
Asparagus Ribbon Salad

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  6. Cassandrah montero

    August 7, 2013 at 3:25 pm

    Mmmm can’t wait

  7. Cassandrah montero

    August 7, 2013 at 3:24 pm

    Mmmm can’t wait

  8. Aleta

    July 3, 2013 at 1:32 pm

    I consider myself to be a relatively experienced home cook – I love cooking and do so all the time.
    I have made this delicious recipe several times and have made an asparagus ribbon pizza from Smitten Kitchen several times. I love the whole shaved asparagus idea and it is certainly delicious…but I must say that there is NO way that you can shave a pound of asparagus, toast the almonds and prepare this dressing in 5 minutes!!! I have the OXO peeler as well so not an issue of kitchen equipment. I love many of the Weelicious recipes, have the cookbook and will be buying the Lunches cookbook when it is released – I just wish the timelines on this and many other recipes were a bit more realistic.

  9. Karin

    June 4, 2013 at 9:01 pm

    Another winner from Weelicious! My husband wasn’t a fan and said it tasted too “grassy” because the asparagus was raw. But I thought it was beautiful AND delicious.

  10. razle

    May 24, 2013 at 10:03 am

    do the asparagus need to blanch?

    • catherine

      May 24, 2013 at 11:34 am


  11. Phillip

    May 17, 2013 at 10:48 pm

    This sounds like a salad my asparagus loving wife can enjoy! Thanks for making her day tomorrow. Keep up the good work here, the blog is incredible.

  12. Marcia A.

    May 15, 2013 at 8:27 pm

    Thank you for this recipe! I made this for dinner and loved it. My hubby thought it had a great flavor. My 6-yr old twins ate aspargus without complaining for the first time! I added some carrot ribbons to the asparagus.

  13. Hilary

    May 11, 2013 at 7:47 am

    Also interested to know if it’s cooked first? Looks lovely.

    • catherine

      May 13, 2013 at 11:26 am

      Nope! Leave them raw!

    • Ruth

      May 11, 2013 at 3:31 pm

      Everyone….I’m making this right now and you do NOT need to cook, steam, or boil the asparagus! It’s delicious! The ribbons are thin enough that it does not taste woody at all. I cut the heads off and just threw them in the salad whole. That are good raw, too. Who knew? :)

  14. Carolyn

    May 10, 2013 at 4:02 pm

    Same here – shouldn’t it at least be steamed?

    • catherine

      May 13, 2013 at 11:28 am

      No need to cook the asparagus! When you shave them they’ll be very thin and with the addition of the lemon juice they’ll soften up quite a bit.

  15. Rebecca

    May 10, 2013 at 12:44 pm

    I’m with Naureen, should I cook the asparagus first?

    • catherine

      May 13, 2013 at 11:31 am

      The asparagus does not need to be cooked!

  16. Naureen

    May 10, 2013 at 12:14 pm

    Hi Catherine,
    Don’t you need to steam, boil or grill the asparagus beforehand? Doesn’t it taste too “woody” when you eat it raw?

    • catherine

      May 13, 2013 at 11:32 am

      Nope! Shaving the asparagus makes it so thin, and the lemon juice helps to soften it so that it doesn’t have that woody texture!