Best 3 Lemony Asparagus Salad With Shaved Cheese And Nuts Recipes

Introduce the Lemony Asparagus Salad with Shaved Cheese and Nuts:

With the arrival of spring, it's time to embrace the abundance of fresh and vibrant flavors that the season brings. This lemony asparagus salad is a delightful symphony of textures and tastes, featuring crisp asparagus spears, nutty shaved cheese, and a zesty lemon dressing. The recipe also includes two additional variations to cater to your taste preferences and dietary needs: a vegan version with a creamy avocado dressing and a keto-friendly option with a tangy Dijon mustard dressing. Each variation promises a unique culinary experience that is both satisfying and nourishing. Whether you're a vegetarian, keto enthusiast, or simply seeking a refreshing and wholesome salad, this recipe collection has something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

SHAVED ASPARAGUS SALAD

Shaved Asparagus Salad image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 bunch asparagus
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
4 to 5 strips shaved pecorino or Parmigiano-Reggiano

Steps:

Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Asparagus Salad with Lemon Vinaigrette image

This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Provided by Alyssa Rivers

Categories Dinner Main Course Salad Side Dish

Time 15m

Number Of Ingredients 11

Ingredients

1 bunch asparagus (cut into thirds)
3 cups spinach
1/2 cup radish (sliced)
1 cup cherry tomatoes (sliced in half)
1/2 cup peas
1/2 red onion (sliced)
1/4 cup feta cheese
1/4 cup olive oil
juice of one lemon
2 Tablespoons apple cider vinegar
salt and pepper

Steps:

In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
Pour the desired amount of dressing over the salad and mix together.

Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SHAVED ASPARAGUS AND RADISH SALAD

Shaved Asparagus and Radish Salad image

An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons fruity, flavorful extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
4 anchovy fillets, rinsed, blotted and roughly chopped
Salt and pepper
1 pound asparagus, medium-thick spears if possible
1 cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)

Steps:

In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

Tips:

For the best flavor, use fresh asparagus. Choose spears that are bright green and firm, with tightly closed tips.
To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes, or until they are bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
To make the lemon vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust seasonings as desired.
To assemble the salad, combine the blanched asparagus, arugula, shaved cheese, nuts, and lemon vinaigrette in a large bowl. Toss to coat.
Serve immediately or chill for later.

Conclusion:

This lemony asparagus salad is a refreshing and flavorful side dish that is perfect for spring and summer. It is also a great way to use up leftover asparagus. The bright flavors of the lemon and asparagus are complemented by the creamy cheese and crunchy nuts. This salad is sure to be a hit at your next potluck or barbecue.