Recipe: Asparagus Salad With Lemon and Parmesan
Try this lemony asparagus salad, which features raw asparagus. It’s best when you can find firm stalks at your farmer’s market.
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
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