Menu Enter a recipe name, ingredient, keyword...

Veg: chopped Asparagus Salad


Google Ads
Rate this recipe 4.7/5 (3 Votes)


  • Kosher salt and freshly cracked black pepper
  • 1 pound medium asparagus, trimmed
  • 1 small shallot, chopped
  • 1 to 2 tablespoons champagne vinegar
  • 2 to 3 tablespoons garlic-infused extra-virgin olive oil
  • 1/4 pound chunk Parmesan


Servings 4


Step 1

Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.

In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.


You'll also love

Review this recipe

Springtime Asparagus, Strawberry, & Arugula Salad Three-Cheese Ziti with Ricotta, Asparagus and Cherry Tomatoes