This is one seriously delicious shaved asparagus salad.
Look at those eggs and the crisp green ribbons — it’s like eating spring in a bowl. Bright, fresh, and satisfying, this salad feels like a little sunshine hug.
If you can get fresh produce, pick up asparagus while it’s in season — it’s wonderful right now. If fresh isn’t available, frozen asparagus will work; it may not shave into pretty ribbons, but chopping it finely will still give excellent results.
I’ve come a long way since the last time I made a shaved asparagus salad — and this version might be my favorite yet.
It also seems like a lifetime ago.
Let’s make a perfect shaved asparagus bowl you’ll want for lunch and dinner.
Start by shaving the asparagus and placing it in a bowl. Depending on spear thickness you’ll have a mix of long, thin ribbons and chopped ends — that’s fine. Just keep the pieces small since we won’t be cooking them.
Next, whisk up a parmesan vinaigrette and toss the asparagus well — the dressing marinates the ribbons and makes them extra tasty. The vinaigrette is practically drinkable: bright lemon or white wine vinegar, shallot, garlic, honey, olive oil and lots of finely grated parmesan come together to create a rich, savory dressing.
Top the dressed asparagus with soft boiled eggs so the warm, silky yolks mingle with the vinaigrette and coat the greens. If you prefer, use hard boiled eggs or a fried egg instead.
I’m very much into exclamation points today. I’m craving exclamation points.
So!
The soft boiled eggs add a buttery, velvety finish as their yolks run into the asparagus. Eggs are one of the best ways to add richness without overpowering the brightness of the salad.
But the finishing touch is what takes this salad over the top: garlic brown-butter breadcrumbs. Crisped in browned butter with a touch of garlic, the breadcrumbs add irresistible crunch and toasty flavor when sprinkled on top.
The contrast — crunchy buttery crumbs, creamy egg yolk, tangy parmesan vinaigrette and fresh asparagus — is exactly what you want: bright, crunchy, creamy and deeply satisfying.
Shaved Asparagus Salad
Shaved Parmesan Asparagus Salad
2
to 4 people
25
10
35
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Ingredients
- 4 large eggs
- 1 pound asparagus, woody stems removed
- 2 tablespoons diced shallot
- 2 tablespoons freshly squeezed lemon juice or white wine vinegar
- 1 teaspoon honey
- 2 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 3 tablespoons finely grated parmesan cheese
- 1/4 cup shaved parmesan cheese
breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko breadcrumbs
Instructions
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To make the eggs: heat about 3 inches of water in a small saucepan over medium heat until boiling. Reduce to a bare simmer, add eggs gently, and cook for 6 minutes. Remove with a slotted spoon and place in an ice bath. Cool completely before peeling.
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To shave the asparagus spears, use a vegetable peeler and run it along each spear. Shave as much as you can and leave the tips whole; add everything to a large bowl.
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In a bowl or measuring cup, whisk together shallot, lemon juice (or white wine vinegar), honey, garlic, salt, pepper and red pepper flakes. While whisking, stream in the olive oil. Stir in the finely grated parmesan until incorporated.
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Pour a few tablespoons of the dressing over the shaved asparagus — just enough to coat — and toss well. Add more dressing as needed. Toss in the shaved parmesan.
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Top the asparagus with sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired and serve immediately.
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For the breadcrumbs: melt butter in a small saucepan over medium heat and whisk as it bubbles. When brown bits begin to form, add minced garlic and breadcrumbs. Stir constantly and cook a few minutes until golden and crunchy, then remove from heat.
Notes
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I appreciate you so much!
Everything I want right now. Can this salad be my social interaction?