This bright, lemony salad is best made with farm fresh asparagus, which is dressed and eaten raw here. Look for stalks that are bright green with firm, tight tips. Buy it in season from your local farmer’s market.
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1 pound fresh asparagus
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon shaved Parmesan
8 fresh chives
- Break off the tough ends of the asparagus and discard.
- Use a vegetable peeler to make long thin ribbons of asparagus. Add to a large bowl.
- In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle over the asparagus ribbons and toss well.
- Use the vegetable peeler to shave thin strips from a piece of fresh Parmesan (about 1 tablespoon) and scatter over the salad.
- Use scissors to cut the chives into small pieces directly over the salad.
Nutritional information (per serving)
Makes 4 servings.
70 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 4 g protein, 7 g total carbohydrate, 3 g fiber, 2 g sugar, 0 mg cholesterol, 95 mg sodium.
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness