Fresh Asparagus Salad

Fresh Asparagus is available from local growers in May and June. This is the time to try to this salad. Remember fresh asparagus can be eaten raw and none of the locally produced varieties should have wooden stalks to cut off.

Course Salad
Prep Time 30 minutes
Servings 4


  • 12 Fresh Asparagus Spears, washed and dried
  • cup Thinly Sliced Red Onion or Red Radishes (if using radishes, use a potato peeler or grater to make thin slices)
  • 4 oz Grated or Ribbons of Gouda (use potato peeler to make ribbons)
  • 4 oz Lightly Toasted Raw Pistachios or Pine Nuts

Here is of one of my favourite vinaigrettes (yields approx. ½ cup):

  • ¼ cup White Balsamic Vinegar
  • 1 tbsp Liquid Honey
  • 1 tbsp Grainy Mustard
  • To taste Freshly Ground Pepper
  • To taste Sea Salt
  • ½ cup Extra Virgin Olive Oil


  1. Cut of the tips of asparagus and place in mixing bowl.

  2. Use a vegetable peeler to peel the asparagus into long thin ribbons and place in mixing bowl.

  3. Arrange vegetables on servings plates and garnish with ribbons of cheese and toasted nuts.

  4. Place ingredients for vinaigrette in a 1-cup jar with a tight fitting lid.

  5. Shake jar until dressing is emulsified.

  6. Pour desired amount over salad. Vinaigrette will keep in refrigerator for up to 2 weeks.

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