This asparagus salad is bursting with bright lemon flavor and the perfect way to welcome the spring season. Topped with sharp parmesan and fresh basil, you’ll love each bite.
Every winter, I head down to my parents’ snow bird house in Florida in an attempt to escape the majority of winter here in NY. The past few years I’ve come home anywhere from mid to late March expecting to see signs of spring. Somehow, I never learn. In central NY, you really can’t count on spring until May. In fact, this year, it snowed the week of my birthday (April 14th) which is more than my seasonally depressed mental state can handle after 6 long months of winter.
The bright side of all this, however, is that when spring does finally come, it’s never been more appreciated. One of the first signs of spring’s arrival in the food scene is fresh, tender asparagus.
If you’ve never tried asparagus raw, like it is in this salad, I highly suggest you jump on that train now. There’s a pretty short window when it’s fresh and crisp enough to do that and it makes throwing together this salad not only easier, but incredibly refreshing too.
With lemon, olive oil and some shaved parmesan, this recipe is the definition of a refreshing spring dish. You can also use these parmesan crisps instead of shavings to add a crunchy texture to the salad while keeping the same flavor.
In this shaved asparagus and blood orange salad you’ll get sweet and savory vibes, whereas this simple asparagus salad is primarily light, bright and savory. Be sure to check out our guide to asparagus for more important details on this wonderful spring vegetable including how to store it (don’t just throw it in the fridge!) and how to select the best bunch.
If you prefer your asparagus cooked there’s always this easy Instant Pot asparagus recipe and my asparagus and bacon fried couscous recipe which is the perfect side dish with chicken or steak.
Why I Love This Asparagus Salad
- Freshness straight from the garden: Raw asparagus shavings stay crisp and vibrant, giving every bite textural appeal.
- Minimal prep, maximum payoff: A quick roast for tomatoes and a few peels of asparagus ribbons mean you’re done in about 20 minutes.
- Seasonal appeal: This is peak‑spring produce, celebrating first‑of‑the‑year asparagus and juicy tomatoes in perfect harmony.
- Lemon‑parmesan twist: Bright citrus and sharp cheese turn simple veggies into a showstopper salad dish.
Asparagus Salad Ingredients
Here’s what you’ll need to get this salad on your plate:
- Asparagus: Look for fresh, tender stalks and make sure to trim off any woody ends.
- Grape or cherry tomatoes: Roasting these in the oven deepens their sweetness.
- Fresh lemon juice & extra‑virgin olive oil: The perfect duo for a simple dressing.
- Fresh basil: Brings brightness and refreshing flavor to the salad.
- Parmesan cheese: Shaved into delicate ribbons with a vegetable peeler or baked into crunchy crisps for a salty bite.
Can Asparagus Be Eaten Raw?
Absolutely! When it’s fresh and crunchy, raw asparagus makes a crisp base perfect for salads. There are no risks to eating raw asparagus.
Alternative Asparagus Options
If you spot white or purple asparagus varieties, they also work beautifully in this salad. Just peel any tough outer layers off and make the recipe as instructed.
How to Make This Shaved Asparagus Salad
The full recipe instructions can be found below in the recipe card, but here’s a quick run-down of the process.
Roast the Tomatoes
Since this step takes the longest, begin it first by preheating the oven to 400°F (200°C). Place the cherry or grape tomatoes on a baking sheet and drizzle them with extra virgin olive oil and lemon juice. Season with salt and pepper to taste. Toss the tomatoes gently to ensure they’re evenly coated. Roast them in the oven for about 10 minutes, shaking the pan a couple of times during cooking, until the tomatoes are just starting to burst.
Prepare the Asparagus
While the tomatoes are roasting, trim the woody ends off the asparagus spears. Because this is a raw asparagus salad, be generous with cutting off the ends, it’s no fun chewing away at woody pieces of raw asparagus. Set aside the tender tips. Using a vegetable peeler, shave the remaining stalks lengthwise to create thin ribbons of asparagus.
Assemble the Salad
In a large bowl, combine the shaved asparagus, reserved asparagus tips, roasted tomatoes, and chopped fresh basil. In a separate small bowl, whisk together the remaining olive oil and lemon juice. Season the dressing with salt and pepper to taste. Pour the dressing over the salad ingredients and gently toss everything together to combine.
Serve
Plate the salad and garnish with shavings of parmesan cheese, created using a vegetable peeler. Serve immediately to enjoy the fresh, vibrant flavors.
Variations & Add‑Ins
Vegan Swap: Replace parmesan with nutritional yeast to maintain a cheesy flavor without dairy.
Protein Boost: Add chickpeas or grilled chicken for added protein, or top with flaked cooked salmon or smoked salmon to transform it into a hearty main course.
Other Substitutions:
- Lemon Zest: For extra bright lemon flavor, use the zest of a lemon in the finished salad or salad dressing.
- Fresh Herbs: You could use parsley or dill for freshness if basil isn’t an option.
- Feta Cheese: Substitute parmesan with crumbled feta for the same salty flavor.
- Pine Nuts: Top the salad with toasted pine nuts for a buttery crunch.
- Red Onion: Add thinly sliced red onion or pickled red onion for mild sweetness.
- Arugula: Mix in fresh arugula leaves to introduce a peppery note.
- Dijon mustard: Whisk a teaspoon or so of Dijon mustard into the dressing to emulsify and add extra flavor. Dijon mustard pairs well with the lemony notes in this asparagus salad.
My Pro Tips
Recipe Tips
- Use a very sharp vegetable peeler to give you clean, uniform asparagus strips.
- Add the dressing right before serving to keep everything bright, preserve crispness and prevent sogginess. If you’re making this salad in advance, it can be assembled ahead of time, but dressed right before serving.
- Roast tomatoes and shave asparagus up to a day in advance and store separately in airtight containers.
- Keep the dressed salad in the fridge for up to 24 hours. It’s best eaten within the first day of making it.
Other Salads To Try If You Love This One
Pickled fennel citrus salad has more of a winter vibe to it, but it’s one I come back to time and time again.
Both this roasted cranberry broccoli salad, and this tahini Mediterranean carrot salad are hearty and unique salads with lots of fun ingredients.
I also love this lemon salad made with zucchini ribbons instead of asparagus. It’s bright and spring-like just like this recipe.
Lemony Asparagus Salad
Ingredients
- 1 large bunch of asparagus, woody ends trimmed off
- 8 ounces cherry or grape tomatoes
- 3 tablespoons lemon juice, divided
- 1 1/2 tablespoons extra virgin olive oil, divided
- salt & pepper
- 2 tablespoons fresh basil chopped
- parmesan cheese, shaved using a vegetable peeler for garnish
Instructions
- Preheat oven to 400°F.
- Place tomatoes on a baking sheet and toss with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, salt and pepper. Roast for about 10 minutes, shaking the pan a couple of times until tomatoes are just starting to burst.
- Meanwhile, trim the tops of the asparagus spears and set aside. Using a vegetable peeler, peel the remaining part of the spears to get thin shavings of asparagus.
- Place the shaved asparagus and asparagus tops in a large bowl with the roasted tomatoes and chopped basil.
- Whisk together the remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice with salt and pepper to taste.
- Pour the dressing into the bowl and gently toss to combine.
- Plate the salad and top with a few shavings of parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I’m ready to welcome spring too! So done with all the snow! Ready to face-plant in this salad!
Love this salad! so bright and beautiful!
I love shaved asparagus in salads! Bring on the spring!
Looks so fresh and healthy! I love this!
Such a nice light spring salad Gina!
Is it summer yet?!
Yummy yummy yummy!!! Asparagus is probably one of my favorite vegetables of all time. Pairing it with tomatoes and the freshness of lemon only takes it to the next level. What a great summer time – or any time – dish! Thx for sharing Gina!