Shaved Asparagus Salad

This raw shaved asparagus salad is creamy and fresh with bold flavors. Simple to make with everyday ingredients, it's the perfect warm weather side dish.

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Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 297kcal

Author: Betty Davies

Ingredients

30 asparagus stalks (the thicker the better)
⅓ cup crumbled goat cheese (plus extra to garnish) (80g)
1 cup walnut pieces (plus extra to garnish) (115g)
1 tablespoon extra virgin olive oil
salt and pepper to taste
juice of half a lemon

Instructions

Cut the woody ends off of the asparagus.
Use a vegetable peeler to shave down the length of the asparagus to make long ribbons. Discard the first shave as this will be tougher skin. Peel the length of the asparagus several times to work your way through the stem.
Ad the asparagus ribbons to a large bowl along with the rest of the ingredients.
Use your hands to toss everything together, softening the goat cheese so that it coats the asparagus.
Serve with goat cheese crumbles and more walnuts on top.

Notes

Cut the very woody ends off of the asparagus stalks and discard the first peel which will be mostly tougher skin.
Use thick asparagus stems rather than thin. They will be easier to shave and you'll get more ribbons.
Crumble the goat cheese very finely when you add it into the other ingredients. Toss together with your hands working out any large lumps. The heat from your hands will melt the goat cheese so that it forms a coating over the ribbons of asparagus.

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