Raw Asparagus Salad makes the most of one of spring’s most treasured delicacies. Tender strips of shaved raw asparagus are served on lemon yoghurt and herbs, then topped with parmesan and pine nuts. Simple, fresh and the best way to celebrate the first signs of spring.
Adapted by Lynn Crawford | From farm to chef | Penguin Canada, 2017
I love salads that are filled with lots of veggies instead of lots of lettuce. I add frisée for its pungent flavor, but other than that I’m sticking with nice, hardy green veggies. The asparagus—light green and sweet—will stand out, complemented by the creaminess of the yogurt, the saltiness of the parmesan, and the crunch of the pine nuts.—Lynn Crawford
Why our testers loved this
Our testers raved about it grated asparagus salad. The crispness of the shaved asparagus and the pleasant contrast of the tangy herb yogurt made MaryBeth Jirgal exclaim that she will “Make this fresh, delicious raw asparagus salad all spring long.”
Joan Hunter Mayer explains this asparagus salad “A whole new level of deliciousness!” We certainly agree.
Notes on ingredients
- asparagus– For a salad with crunch and added texture, look for light green asparagus spears that are firm and have closed tips. Thicker spears of asparagus are easier to shave.
- lemon–Since you need both lemon juice and zest, we recommend using an organic lemon.
- greek yogurt-For best results, use full-fat Greek yogurt. We love it for its thick, creamy texture and added flavor.
- pine nuts– These add extra texture to the salad and their nutty flavor is a welcome contrast to the veggies. Note that pine nuts are prone to spoilage and should be refrigerated and checked before use. If they taste bitter or have a strong chemical odor, throw them out and buy fresh ones.
How to make this recipe
- Combine Greek yogurt, lemon juice, zest, thyme, parsley, and chives in a blender. Blend until smooth and season with salt and pepper.
- Use a vegetable peeler to shave the asparagus into thin ribbons.
- Combine the asparagus and the vegetables in a big bowl.
- Pour in the oil and lemon juice and mix everything together. Season with salt and pepper.
- Dab some of the yogurt mixture onto a chilled plate, then top with the asparagus and the vegetables. Finish with parmesan, pine nuts and chives.
Frequently asked questions about recipes
How do you peel asparagus?
Start by washing the asparagus, then trimming or snapping off the tough ends. Working one stalk at a time, lay one stalk flat on a cutting board. Hold the base of the stalk, then use a vegetable peeler to thinly peel it away from you. Twist the stem as you peel for even ribbons.
What should I serve this salad with?
Testers enjoyed this fresh spring salad with grilled chicken skewers, but it also paired well with buttery baked fish or as a light lunch.
Can I make this salad ahead of time?
With a spring salad recipe this easy and fresh, you probably want to make it right before you eat it. If you are Really To beat the dinner rush, you can squeeze the lemon and prepare the dressing. Slice your asparagus, but save the slivers until just before serving.
The good news – the Greek yogurt mix can be made ahead of time and the flavors will soften and blend. Just note that the herbs won’t look as spring-fresh, but will still taste fantastic.
Helpful tips
- To toast the pine nuts, place them in a dry skillet and cook over medium-high heat until golden brown. Keep an eye on them as they can burn quickly.
- Shave the asparagus just before preparing the salad so it is light and crisp when serving.
- The dressing can be made up to a day in advance to save time.
- Lemon Herb Yogurt is easy to use as a dip for fresh veggies or spread on a grilled veg wrap or sandwich.
More great asparagus salad recipes
☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Raw Asparagus Salad
This is one of my favorite ways to enjoy asparagus when it’s at the peak of its season – served raw and simply in this fresh and easy salad.
For the lemon herb yoghurt
For the raw asparagus salad
Prepare the lemon herb yoghurt
- In a blender, combine yoghurt, lemon juice, lemon zest, thyme, parsley and chives and blend until smooth. Season with salt and pepper.
Prepare the raw asparagus salad
- Using a vegetable peeler, cut the asparagus spears lengthwise into thin strips. Place in a large bowl and add frisée, olive oil and lemon juice. Throw to cover. Season with salt and pepper.
Place the lemon and herb yogurt on a chilled serving platter. Garnish with the asparagus frisée mixture, then sprinkle with parmesan, pine nuts and chives.
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- Roast pine nuts –To toast the pine nuts, place them in a dry skillet and cook over medium-high heat until golden brown. Keep an eye on them as they can burn quickly.
- Keep asparagus crisp –Shave the asparagus just before preparing the salad so it is light and crisp when serving.
- get ahead–The dressing can be made up to a day in advance to save time.
- Extra Yoghurt Dressing–Lemon Herb Yogurt is easy to use as a dip for fresh veggies or spread on a grilled veg wrap or sandwich.
Portion: 1portionCalories: 169kcal (8th%)Carbohydrates: 9G (3%)Protein: 9G (18%)Fat: 12G (18%)Saturated Fatty Acids: 2G (13%)Trans fats: 1GCholesterol: 6mg (2%)Sodium: 119mg (5%)Potassium: 415mg (12%)Fiber: 3G (13%)Sugar: 4G (4%)Vitamin A: 1709ie (34%)Vitamin C: 22mg (27%)Calcium: 173mg (17%)Iron: 4mg (22%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
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