How fun is this shaved asparagus salad?! I don’t know about you but usually I like my salads super colourful so when I looked at this recipe I was rather doubtful. Then I started thinking about the individual flavours of each ingredient and got very excited. And then I discovered that this salad is AWESOME! It’s one of the best I’ve had – seriously!
The piquant flavor of the fennel leads the way in the initial taste followed by the peppery, mustardy arugula. Then you have the sharp, refreshing bite of the granny smith apple along with gritty, fruity and nutty taste of parmesan. WHAT? All of that in one bite? WAIT! There’s more. The dressing takes it to a whole new level after that!
All of that in a little bowl of greens, you say? I speak the truth. You must try this and enjoy the surprise as much as I did. Your summer guests will gush about this and think you’re a genius! And it’s so pretty, don’t you think? (Don’t forget to sprinkle some chives on top. I forgot when I was shooting it because I was so busy doing the happy dance about the flavours, ha!)
This recipe is from Collins Cuisine. I was so delighted to discover that Jonathan created all the recipes for The Asparagus Farmers of Ontario website. He is a renowned Canadian chef and appears on many of my favorite shows. I can’t wait to try more of his creations!
What have you been doing with asparagus this Spring? I have been making the most of the fact that it’s now local but our season only lasts about 8 weeks. I’d love to see your recipes on Instagram. Share your creations with the hashtag #simplyfreshdinners and I’ll celebrate with you. Cheers!
- 1 pound of asparagus, about 20 large spears
- ¼ Fennel Bulb, fronds reserved
- 1 Cup Sorrel Leaves, loosely measured (if you can’t find sorrel, use chicory or any other favorite green)
- 1 Cup Arugula Leaves, loosely measured
- 1/2 Granny Smith Apple
- 1/3 Cup Freshly Shaved Parmesan Cheese
- DRESSING
- 2 Tablespoons Apple Cider Vinegar
- Juice of 1/2 Lemon, about 2 Tablespoons
- ¼ Cup Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Honey
- ½ teaspoon Dijon Mustard
- Salt & Pepper, to taste
- 6-7 Chives, finely diced
- Toss together the sorrel and arugula leaves and spread out onto a serving platter or salad bowl.
- Slice the fennel and the apple as thinly as possible. Cut the sliced apple again into matchsticks. Add to the greens.
- Snap woody ends of the asparagus spears and wash well. Working with 1 asparagus spear at a time, use a vegetable peeler to cut spears into long, thin shavings. Top the salad with the shaved asparagus.
- In a small bowl or a mason jar with a lid, combine the apple cider vinegar, lemon juice, olive oil, honey, mustard, salt and pepper. Whisk or shake well in the jar. Taste and adjust salt and pepper as necessary. Pour over prepared salad.
- Sprinkle over diced chives, reserved fennel fronds and with the vegetable peeler, slice over long parmesan shavings to serve.
This delicious salad was sponsored by and Nicholyn Farms and Barrie Hill Farms . All opinions are my own.
40 Comments
Anita Rivera
June 2, 2016 at 6:09 amIsn’t it fun to eat clean? Greens, minimally processed foods, and that which comes from the earth, it all makes you feel so alive! Love this my friend!
Robyn
June 2, 2016 at 10:44 amSure is, Anita. I crave these beautiful fruits and veggies. Thanks so much!
Marie
June 2, 2016 at 7:27 amLove all those flavors so this sounds ds like a delectable salad! And your photos are mouthwatering, Robyn! Have a great rest of the week. ☺
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Robyn
June 3, 2016 at 8:53 amThanks, Marie! It was so fun to photograph this but hard too because I wanted to eat it!
Tricia @ Saving room for dessert
June 2, 2016 at 8:52 amOh this recipe has it all Robyn! I bet the combination of flavors is spectacular. I love shaved asparagus but haven’t tried it combined with arugula, apple and Parmesan! What a wonderful bite that must be – thanks so much!
Robyn
June 3, 2016 at 8:52 amIt really does, Tricia. I can’t tell you how pleased I am with it! When a salad comes together with the right flavors it’s truly the best meal, isn’t it?
cheri
June 2, 2016 at 10:37 amHi Robyn, I have been roasting asparagus up like mad, love that big green bowl of deliciousness!!!
Hope you are having a wonderful week, Take care
cheri recently posted…Pappardelle Noodles with Smoked Salmon, Dill and Capers
Robyn
June 3, 2016 at 8:51 amThanks, Cheri. I really love the taste of shaved asparagus. It blended beautifully with these ingredients.
Jennifer @ Seasons and Suppers
June 2, 2016 at 10:44 amI do believe I lunched on this salad last week and can personally vouch for it’s deliciousness!! So lovely, too!
Jennifer @ Seasons and Suppers recently posted…Falafel Pitas with Spicy Tomato Sauce
Robyn
June 3, 2016 at 8:50 amYes, this was the one, Jennifer 🙂 So glad you enjoyed it!
sue|theviewfromgreatisland
June 2, 2016 at 2:21 pmThis is one of my favorite things you’ve posted Robyn, those flavors just sing!
sue|theviewfromgreatisland recently posted…Spiced Lamb Pita Burgers
Robyn
June 3, 2016 at 8:49 amWow, thanks, Sue! I had a big thrill yesterday when Chef Jonathan Collins (the author of the recipe) retweeted the recipe and called it ‘gorgeous’. I’m still floating, lol. It’s certainly one of my favorite salads!
Chris Scheuer
June 2, 2016 at 3:30 pmWow, this is a wonderful combination of ingredients! I love the green on green look too!
Chris Scheuer recently posted…What’s for Dinner? – Terra’s Kitchen
Robyn
June 3, 2016 at 8:47 amNow if I had only remembered the chives, Chris! I’m so tempted to reshoot this, lol.
Blair @ The Seasoned Mom
June 2, 2016 at 3:46 pmIt’s green, but so so pretty! I bet it does taste amazing! Love the idea of shaving asparagus!
Blair @ The Seasoned Mom recently posted…Chicken Bacon and Ranch Mason Jar Salads
Robyn
June 3, 2016 at 8:46 amI find the shaved asparagus so pretty, Blair. I love turning veggies into ribbons!
Mindy
June 2, 2016 at 5:16 pmYour description of the salad makes me almost taste the flavors! Green is a favorite color of mine so the lack of color won’t matter a bit. I love peppery arugula and tart Granny Smith’s are a long time favorite. Happy weekend!
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Robyn
June 3, 2016 at 8:45 amLOL, I was so taken with the flavors that I wanted to make sure I described them as succinctly as I could, Mindy. I’m glad it worked! Enjoy your weekend 🙂
Judee@gluten freeA-Z Blog
June 2, 2016 at 6:16 pmI love incorporating as many different types of seasonal greens into my salads. The flavors must be amazing with the bitter sorrel or chicory, the mild asparagus, the interesting fennel taste and the sweeter apple. so healthy and tasty
Robyn
June 3, 2016 at 8:42 amThey really were such a surprise, Judee. When I took the first bite I was hooked! I love knowing something so delicious is super healthy too. 🙂 Thanks for popping by!
Sara
June 2, 2016 at 10:56 pmI mostly just roast asparagus, what a great idea to shave it like this for a salad!
Sara recently posted…Chicken Riggies (Spicy Chicken Rigatoni)
Robyn
June 3, 2016 at 8:41 amIt sure makes for a quick and easy salad, Sara!
Marla
June 3, 2016 at 4:16 pmHI Robyn,
What a great salad recipe. Sounds so tasty and filled with health. I love asparagus but have never eaten shaved in a salad but I sure am going to try it now. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Marla recently posted…Real Food Fridays #142 – Healthy Living In Harmony With Nature
Robyn
June 4, 2016 at 2:49 pmThanks, Marla. I’ll look forward to your feedback on this – you’re going to flip out over the flavors!
Geraldine | Green Valley Kitchen
June 4, 2016 at 4:41 pmThis looks so refreshing and delicious, Robyn. It’s gotten really hot here so this is the perfect salad – fresh, crunchy and cool. I haven’t tried shaving asparagus – but will now because this salad has totally inspired me! Hope you’re having a good weekend.
Geraldine | Green Valley Kitchen recently posted…Roasted New Potatoes With Parmesan And Fresh Herbs
Robyn
June 7, 2016 at 2:30 pmThanks so much, Geraldine. This is so quick and easy to put together and I’m pretty certain you’re going to love it because we seem to love all the same things, lol.
Karen (Back Road Journal)
June 5, 2016 at 7:29 amI love the looks of this salad. I’ve got most of the ingredients including the sorrel and fennel…a quick trip to the market and I’ll be enjoying this soon.
Karen (Back Road Journal) recently posted…A Blogger’s Anniversary
Robyn
June 7, 2016 at 2:28 pmWow, who has sorrel on hand, Karen? I’m impressed, lol. I so enjoyed your anniversary post! Thanks for visiting 🙂
Linda
June 5, 2016 at 8:32 amSuch unexpected flavors together. You have described this salad to tempt anyone to want to eat it. The dressing sounds fabulous! Eating salads always make me feel great. A good way to eat in the hot summer months. Lots of love from W.W. XO
Linda recently posted…Pretty Artichoke Tablescape
Robyn
June 7, 2016 at 2:27 pmI’m still telling everyone who will listen about this salad, Linda, lol. It’s so delicious!
Jennifer romaine
June 9, 2016 at 8:31 amI really like this idea of using asparagus in a salad. Sounds interesting! Thanks for linking up to Dishing It! & Digging It!
Jennifer romaine recently posted…Cloth Napkins
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Norma Varkki
May 31, 2017 at 5:45 amThis recipe looks amazing!! My husband is a diabetic so I’m always watching the carb/sugar content. For a green salad the numbers seem high?? Are they for the entire salad or per serving?
Robyn
May 31, 2017 at 9:08 pmHi Norma,
Those number are for the entire salad (24 ounces) so no worries about the carb/sugar content. I truly loved this salad for it’s variety in flavors and textures. I hope you’ll try it and let me know what you think!
Thanks for your comment!
Robyn recently posted…Top 10 Recipes to Celebrate the Radish!
Jennifer
September 23, 2017 at 9:30 pmI made this salad to go with lasagna. It was FANTASTIC – crispy, tangy, refreshing. I will definitely be making this again. I used purple asparagus for added color. I highly recommend this salad!
Robyn
September 24, 2017 at 6:06 amHi Jennifer,
I love that you used purple asparagus with this – perfect! I always have trouble conveying exactly how delicious this salad is when it’s only one color, ha! It’s one of my favorites and it’s that crispness and tangy flavor that appeals to me the most.
Thanks so much for taking the time to write. You truly made my day! If you take a photo next time you make it, i’ll add it to the post. I love to see what everyone is making at home.
Thanks, again!
Franciele Gassy
July 19, 2019 at 9:40 amI loved the recipe thanks for sharing