Raw Asparagus Salad with Lemon, Pistachios & Pecorino
A bright, crunchy raw asparagus salad tossed with lemon zest, olive oil, chopped pistachios, and freshly grated pecorino. Simple, elegant, and perfect as a spring side dish.
Equipment
- Vegetable peeler or sharp knife
- Cutting board
- Small mixing bowl
- Large mixing bowl
- Microplane or fine grater
Ingredients
- 1 large bunch fresh asparagus about 1 lb, woody ends removed
- 1 lemon zested and juiced
- 2 tbsp extra virgin olive oil
- ⅓ cup shelled pistachios roughly chopped
- ½ cup finely grated pecorino cheese
- ½ tsp flaky sea salt or to taste
- ¼ tsp freshly cracked black pepper
Instructions
- Trim off the woody ends of the asparagus. Using a vegetable peeler, shave the asparagus into thin ribbons. If preferred, you can thinly slice them on a diagonal with a knife.
- In a small bowl, whisk together the lemon juice, lemon zest, and olive oil.
- Place the shaved asparagus in a large bowl. Pour the lemon dressing over the top and toss gently to coat.
- Sprinkle in the chopped pistachios and grated pecorino.
- Add flaky sea salt and cracked black pepper. Toss lightly once more.
- Transfer to a serving plate and finish with an extra pinch of lemon zest, pistachios, and pecorino if desired. Serve immediately.
Notes
Shaving the asparagus keeps it tender and eliminates the need for cooking.
If your asparagus spears are very thick, shaving works especially well.
For extra brightness, add a few torn mint leaves or a drizzle of honey.
Best enjoyed fresh, but the asparagus will soften slightly if it sits for 10–15 minutes in the lemon dressing.
If your asparagus spears are very thick, shaving works especially well.
For extra brightness, add a few torn mint leaves or a drizzle of honey.
Best enjoyed fresh, but the asparagus will soften slightly if it sits for 10–15 minutes in the lemon dressing.