Asparagus Salad, Italian-Style

Asparagus Salad, Italian-Style

Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.


  • 1 ½ to 2pounds asparagus, not too skinny (fat is fine)
  • 2tablespoons olive oil, or to taste
  • Lemon juice to taste
  • Salt and pepper to taste
  • Freshly shaved Parmesan to taste
  • Nutritional Information
      • Nutritional analysis per serving (2 servings)

        204 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 8 grams protein; 1171 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  2. Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
  3. Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

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