It's officially Spring! Do you know what that means? Asparagus season is here :). This is my favorite time of year because this glorious green stalk signals the beginning of endless farmer's markets. This shaved asparagus salad with prosciutto uses raw asparagus. When you shave the asparagus into thin ribbons, it softens them and the asparagus begins to take on all the flavors of the lemony dressing.
You can't go wrong with asparagus. I love it roasted, but here it's a light and refreshing take on your typical lettuce salads. The proscuitto and the parmesan are nice salty companions, and the almonds add a little bit of texture. If you find the really big asparagus at your local market, then grab a few. These are the best for making this salad.
How to shave asparagus
All you need is a vegetable peeler! Laying the stalks down on a cutting board is best. Starting from the leafy tips, peel the asparagus lengthwise down to the end. When the peeler won't let you shave anymore, just take a small knife and slice the remaining pieces into thin ribbons. It's okay if they are thicker. Different textures work well in this salad.
- Asparagus: Larger stalks are best for this salad, as its easier to make the shavings
- Prosciutto: Asparagus and prosciutto make the best combo
- Olive oil: Combined with the lemon, it's the easiest dressing to make
- Lemons: You will use the zest and the juice
- Parmesan cheese: Shaved parmesan makes it ohh so fancy
- Almonds: I like sliced almonds the best, but the whole would work too. Pistachios would work too
- Salt and pepper: Kosher salt and freshly ground pepper
See recipe card for quantities.
Letting the asparagus marinate in the dressing is key to developing the flavors.
Shaved Asparagus Salad with Prosciutto
- vegetable peeler
- 1 bunch asparagus (larger stalks, not the thin spears)
- 3-4 slices prosciutto; torn into pieces
- 3 Tbs olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- ½ cup shaved parmesan
- ⅓ cup sliced almonds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Trim the asparagus by snapping off the woody ends. Lay the asparagus on a cutting board. Using a vegetable peeler, peel the asparagus lengthwise into strips, starting from the leafy part down, peeling it in one long motion. Place the strips into a bowl. Continue with the remaining asparagus. (Save the ends for roasting, or add to the salad as a decoration).
- Add the torn prosciutto to the bowl with the asparagus.
- Whisk the olive oil, lemon juice, lemon zest, salt and pepper in a separate bowl until combined. Pour the dressing over the salad. Let the salad rest for 10-15 minutes.
- Shave the parmesan over the salad. Add the sliced almonds. Toss gently to coat. Season with additional salt, pepper and lemon zest.